Yield: 1 9 inch cake
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3 squares unsweetened chocolate
2 1/4 cups sifted cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) margarine
1 3/4 cups light brown sugar, packed
3 large eggs
2 teaspoons vanilla
1 container (8 ounces) sour cream
1 cup boiling water

Cooking time: 35 minutes
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Preheat oven to 350 degrees.

Grease and flour two 9 inch layer cake pans or 13 X 9 X 2 inch baking pan; tap out excess flour.

Melt chocolate in a small bowl over hot , not boiling, water; cool.
Sift flour, baking soda and salt onto wax paper.
Beat margarine until soft in a large bowl.
Add brown sugar and eggs; beat with mixer at high speed until light and fluffy, 5 minutes.
Beat in vanilla and cooled melted chocolate.
Stir in dry ingredients with spoon alternately with sour cream after each addition until batter is smooth. Stir in boiling water. (Batter will be thin).
Pour at once into prepared pans.

Bake in oven for 35 minutes or until centers spring back when lightly pressed with fingertip.

Cool cake in pans on wire rack 10 minutes; loosen around edges with a small knife; turn out of pans onto wire racks; cool completely.

If using 13 X 9 X 2 inch pan, split cooled cake to make 2 layers.

Frost cake.

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