Sour Cream Chocolate Cake (printable)
Ingredients

Cake

3 squares unsweetened chocolate, melted and cooled
2 1/4 cup brown sugar
1/2 cup unsalted butter, softened
3 eggs
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 tablespoon Rumford Corn Starch
2 teaspoons Rumford Baking Soda
1/4 teaspoon salt
1 cup sour cream
1 cup boiling water

Double Chocolate Icing

1 cup semi-sweet chocolate chips, melted and cooled
1 cup unsalted butter, softened
3-4 cups confectioners' sugar, measured then sifted
1/3 cup cocoa, measured then sifted
1/2 cup coffee or half-and-half

Instructions
Preheat oven to 350 degrees F. Spray two 9 inch layer pans and line with parchment paper circles or spray a 9 by 13 inch rectangular pan with non stick cooking spray. Set aside on a parchment paper lined baking sheet.

For the cake, cream the melted, cooled chocolate with the butter. Add the sugar until fluffy and well blended. Add the eggs, a bit at a time until mixture is smooth. Stir in vanilla. In a separate bowl, whisk dry ingredients to blend. Add dry ingredients, along with sour cream to the batter, alternating dry ingredients and sour cream until batter is smooth, mixing on low speed of mixer, scraping bowl often. Add boiling water.
Batter will be thin. Pour into prepared pans (which are on baking sheet).

Bake 35-40 minutes until cake springs back when gently pressed with fingertips. Cool in pan 10 minutes, then turn out onto cake rack.

Chocolate Icing: Cream the butter together with l cup of the confectioners' sugar. Add remaining confectioners' sugar, cocoa and melted chocolate. Whip on high speed, add in a bit of milk or cream to get light, fluffy consistency. If not using right away, re-whip before using. Add additional milk or cream to get correct consistency (a tablespoon at a time).