BEST CHOCOLATE CAKE

2 cups cake flour (such as Softasilk) 2 cups sugar 1 tsp. baking soda 1 tsp. salt 1/2 tsp. baking powder 3/4 cup water 3/4 cup buttermilk 1/2 cup vegetable shortening or butter* 2 eggs 1 tsp. vanilla 4 squares (1 oz. each) unsweetened chocolate, melted and cooled Sour Cream Frosting (see below) or other frosting

Preheat oven to 350°F. Grease and flour and a loaf pan 13x9x2-inch, or three 8-inch or two 9-inch round layer pans.

In a large mixing bowl, combine all ingredients. Beat for 30 seconds on low speed, stopping to scrape sides and bottom of bowl occasionally.

Beat for 3 minutes at medium speed. Pour batter into prepared pans.

Bake loaf pan for 40-45 minutes, layers and square pans for 30-35 minutes, or until a toothpick inserted in center of cake comes out clean. Cool.

Prepare Sour Cream Frosting.

If using butter, have at room temperature for about 30 minutes or until still slightly cold but softened.

Sour Cream Frosting: 2 1/2 cups confectioners sugar 3/4 cup cake flour 1/2 tsp. salt 1/3 cup butter, softened 2 tsp. vanilla 1/3 cup sour cream

Combine all ingredients and mix until smooth. If needed, stir in 1-2 tbsp. more sour cream until mixture is of a spreading consistency. Reserve 1/2 cup of the Sour Cream Frosting; set aside. To the remaining frosting, add a 1 oz. square of unsweetened chocolate, melted and cooled.

Fill the cake layers with reserved frosting. Frost top and sides with chocolate frosting.

Refrigerate until ready to serve.

Note: When frosting 2 8-inch layers, reserve 2/3 cup frosting instead of 1/2 cup.

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