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1
Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
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2
Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled).
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3
Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.
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4
Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.
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5
Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.
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6
Bake in a preheated 350 degree F.
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7
Oven for 35 minutes or until cake tests done.
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8
Cool in pans on racks for 10 minutes.
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9
Remove from pans and cool completely on the racks.
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10
Place one cake layer on serving plate.
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11
Spread with Sour Cream / Chocolate Frosting.
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12
Top with second cake layer.
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13
Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.
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14
SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well.
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15
Add chocolate which has been melted and cooled and vanilla.
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16
Beat until smooth.
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17
Try this little trick when making this cake.
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18
Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.
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19
Place the trimmed side down (layer should be upside down).
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20
Then frost between layers and place the other layer on right side up and finished frosting.
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21
It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.
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22
Also the trimmings are great eating just plain for the cook or for the kids.
