| 1 | Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. |
| 2 | Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). |
| 3 | Beat with an electric mixer at low speed, scraping bowl constantly, for ?minute. |
| 4 | Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. |
| 5 | Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. |
| 6 | Bake in a preheated 350°F. |
| 7 | Oven for 35 minutes or until cake tests done. |
| 8 | Cool in pans on racks for 10 minutes. |
| 9 | Remove from pans and cool completely on the racks. |
| 10 | Place one cake layer on serving plate. |
| 11 | Spread with sour cream / chocolate frosting. |
| 12 | Top with second cake layer. |
| 13 | Frost sides and top of the cake with the remaining sour cream/chocolate frosting. |
| 14 | Sour cream/chocolate frosting: combine the softened butter or margarine, confectioners" sugar, and sour cream in a mixing bowl; blend well. |
| 15 | Add chocolate which has been melted and cooled and vanilla. |
| 16 | Beat until smooth. |
| 17 | Note: i have seen reference to people having trouble with their layer cakes and how they rise. |
| 18 | Try this little trick when making this cake. |
| 19 | Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. |
| 20 | Place the trimmed side down (layer should be upside down). |
| 21 | Then frost between layers and place the other layer on right side up and finished frosting. |
| 22 | It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. |
| 23 | Also the trimmings are great eating just plain for the cook or for the kids. |
