Sour Cream Chocolate Cake

Ingredients:

• 2 cups flour
• 2 cups sugar
• 1 cup water
• 3/4 cup sour cream
• 1/4 cup shortening
• 1 1/4 tsp. baking soda
• 1 tsp. salt
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• 1 tsp. vanilla
• 1/2 tsp. baking powder
• 2 eggs
• 4 oz. melted unsweetened chocolate (cooled)

• 3 oz. melted, semi-sweet chocolate, cooled
• 3 cups confectioners' sugar
• 2 tsp. vanilla
• 1/3 cup margarine
• 1/2 cup sour cream

Directions:

Heat oven to 350 degrees F. Measure all ingredients into large mixer bowl. Mix half minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally.

Pour into 9x13 inch pan or 2 9 inch layer pans. Bake oblong pan 40-45 minutes, layers 30-35 minutes or until top springs bake when touched lightly with finger. Cool. Frost.

For cupcakes pour batter into paper lined muffin cups, filling half full. Bake 20-25 minutes. Makes 3 dozen cupcakes.

For frosting: Mix margarine and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth and of spreading consistency.

By Robin from Washington, IA