Chocolate Cream Cake

Cake

 * 3 unsweetened chocolate squares
 * 2¼ cups sifted flour
 * 2 teaspoons baking soda
 * ½ teaspoon salt
 * ½ cup butter or margarine, softened
 * 2¼ cups firmly packed light brown sugar
 * 3 eggs
 * 1½ teaspoons vanilla
 * 1 cup sour cream
 * 1 cup boiling water

Whipped Cocoa Cream

 * ⅔ cup confectioner's sugar
 * 1 teaspoon vanilla
 * 1 pint heavy cream
 * ½ cup unsweetened cocoa powder

Cake

 * 1) Melt chocolate in a small bowl over boiling water and cool.
 * 2) Grease and flour two 9x11½-inch pans.
 * 3) Tap out excess flour.
 * 4) Sift flour, baking soda and salt onto waxed paper.
 * 5) Preheat oven to 350 °F.
 * 6) Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
 * 7) Beat in vanilla and cooled chocolate.
 * 8) Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
 * 9) Stir in water (batter will be thin).
 * 10) Pour into pans.
 * 11) Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
 * 12) Cool in pans 10 minutes, then turn on wire racks and cool completely.
 * 13) Split each layer in half crosswise to make 4 thin layers.
 * 14) Fill and frost with Whipped Cocoa Cream.
 * 15) Refrigerate.

Whipped Cocoa Cream

 * 1) Combine listed ingredients in a chilled medium size bowl.
 * 2) Whip ingredients in chilled medium bowl with chilled beaters until stiff.
 * 3) 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.