Chocolate Cream Cake

Ingredients
For cake For Whipped Cocoa Cream
 * 3 	unsweetened Chocolate Squares
 * 2 1/4 	cups Sifted Flour
 * 2 	teaspoons Baking Soda
 * 1/2 	teaspoon salt
 * 1/2 	cup Butter or Margarine, softened
 * 2 1/4 	cups firmly packed light Brown Sugar
 * 3 	eggs
 * 1 1/2 	teaspoons Vanilla
 * 1 	cup Sour Cream
 * 1 	cup boiling water
 * 2/3 	cup Confectioner's Sugar
 * 1 	teaspoon Vanilla
 * 1 	pint Heavy Cream
 * 1/2 	cup unsweetened Cocoa powder

Directions

 * Melt chocolate in a small bowl over boiling water and cool.
 * Grease and flour two 9x11/2-inch pans.
 * Tap out excess flour.
 * Sift flour, baking soda and salt onto waxed paper.
 * Preheat oven to 350°.
 * Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
 * Beat in vanilla and cooled chocolate.
 * Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
 * Stir in water (Batter will be thin).
 * Pour into pans.
 * Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
 * Cool in pans 10 minutes, then turn on wire racks and cool completely.
 * Split each layer in half crosswise to make 4 thin layers.
 * Fill and frost with Whipped Cocoa Cream.
 * Refrigerate.
 * To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl.
 * Whip ingredients in chilled medium bowlwith chilled beaters until stiff.
 * You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.