3 oz unsweetened chocolate
2 cups sifted cake flour
2 tsp of baking soda
tsp salt
cup butter or margarine, softened
2 cups packed light brown sugar

3 eggs
1 tsp vanilla extract
1 cup sour cream
1 cup boiling water
Fudge Frosting


Melt the chocolate in a small heatproof bowl over hot water. let cool. Sift the flour, baking soda and salt into a large bowl and set aside. Beat the butter in a mixer bowl. Add the brown sugar and eggs and beat for 5 minutes or until light and fluffy. Beat in the vanilla and cooled chocolate. Add the chocolate mixture and sour cream alternately to the flour mixture, beating with a wooden spoon after each addition. Stir in the boiling water; the batter will be thin. Spoon into 3 greased and floured 8-inch cake pans. Bake at 350 deg F for 35 minutes or until the cake springs back when lightly touched. Cool in the pans on a wire rack for 10 minutes. Loosen the edges with a spatula. Remove to a wire rack to cool completely. Spread Fudge Frosting between the layers and over the top and side of the cake.
5 oz unsweetened chocolate
cup plus 2 tablespoons butter
1 cups confectioners' sugar

cup plus 2 tbls milk
2 tsp vanilla extract

Melt the chocolate and butter in a small heavy saucepan over low heat.  Remove from the heat. Blend the confectioners' sugar, milk and vanilla in a medium bowl. Add the chocolate mixture. Set the bowl in a pan of ice water. Beat with a wooden spoon until of spreading consistency.