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1
Cake: Coat two 9 x 2-inch round baking pans with nonstick cooking spray.
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2
Line bottoms with waxed paper; spray paper.
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3
Break up chocolate into a small microwave-safe bowl; add oil.
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4
Microwave on HIGH power for 1 minute; stir until smooth.
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5
If needed, heat an additional 15 seconds.
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6
Cool slightly.
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7
In medium-size bowl, mix flour, cocoa, baking soda and salt.
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8
In large bowl, with mixer on medium speed, beat butter and sugar until fluffy, about 3 minutes.
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9
Add eggs, one at a time, beating after each.
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10
Beat in chocolate mixture and vanilla.
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11
Place vinegar in a 2-cup capacity measuring cup.
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12
Add milk and stir until blended.
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13
On low speed, beat flour mixture into butter mixture, alternating with milk, beginning and ending with flour; beat 1 minute.
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14
Spread into pans.
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15
Bake at 350F for 35 minutes or until toothpick inserted in centers tests clean.
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16
Cool cakes in pans on wire racks 15 minutes.
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17
Turn cakes out onto racks; cool layers completely (about 2 hours).
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18
Prepare Frosting: In large glass bowl, microwave white chocolate on 50% power for 1 minute; stir.
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19
Microwave another 30 seconds until melted and smooth.
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20
Let cool slightly.
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21
With mixer, beat in sour cream and butter until smooth.
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22
Refrigerate 10 minutes.
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23
On low speed, beat in sugar until blended; continue to beat until fluffy.
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24
If too soft, refrigerate 10 minutes.
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25
Spread 1 cup frosting on top of one layer.
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26
Stack with second cake layer.
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27
Spread thin coating of frosting around side of cake.
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28
Refrigerate or freeze 15 minutes, until firm.
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29
Frost side and top with remaining frosting; garnish with curls, if desired.
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30
Refrigerate until set, 20 minutes.
