3/4 cup water
1/3 cup butter, softened
1/3 cup shortening
3 tablespoons baking cocoa
1 1/3 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sour cream
2 eggs
1 teaspoon vanilla
Chopped walnuts (if desired)


Butter Cream Cheese Filling

1/4 cup butter or margarine, softened
1 package (3 ounce) cream cheese, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla


Chocolate Frosting

1/2 cup butter or margarine, softened
2 cups confectioners' sugar
2 tablespoons baking cocoa
3 tablespoons milk
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Grease bottoms and side of two 9 inch round pans
with shortening; lightly flour. Heat water,butter,shortening and cocoa in 1 quart
saucepan over medium heat, stirring occasionally, until smooth; remove from
heat. Cool to room temperature.

Mix flour, sugar, baking soda and salt in a large bowl. Beat in cocoa mixture with
electric mixer on low speed, scraping bowl occasionally until smooth. Beat in
sour cream, eggs and vanilla until smooth. Pour into pans.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove from pans to wire racks. Cool completely. about 1 hour.

Make Butter Cream Cheese Filling:

Beat butter and cream cheese in medium bowl on medium speed of mixer until
fluffy. Beat in confectioners' sugar and vanilla on low speed until smooth.


Make Chocolate Frosting:

Beat butter at medium speed until fluffy. Gradually beat in remaining
ingredients on low speed until smooth.


Fill layers of cake with filling. Frost sides and top of cake with frosting.
Press walnuts on side of cake. Store covered in refrigerator.

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