---------- Recipe via Meal-Master (tm) v8.05
       Title: Sour Cream Chocolate Layer Cake
  Categories: Cheesecakes, Chocolate
       Yield: 12 servings
       2 c  Flour; unbleached; sifted
       2 c  Sugar
   1 1/4 ts Baking soda
     1/2 ts Baking powder
       1 ts Salt
     1/4 c  Vegetable shorteneing
     3/4 c  Sour cream
       1 ts Vanilla extract
       2 lg Eggs
       4 oz Baking chocolate
     1/3 c  Butter or regular margarine
       3 c  Confectioners' sugar
     1/2 c  Sour cream
       3 oz Baking chocolate
   Sift togetehr the flour, sugar, baking powder, baking soda,
   and salt into a large mixing bowl.  Add shortening, sour
   cream, vanilla, eggs, water and chocolate (melted then
   cooled).  Beat with an electric mixer at low speed,
   scraping bowl constantly, for 1/2 minute. Increase speed to
   high and beat an additional 3 minutes, scraping bowl
   occasionally. Pour batter into 2 greased and waxed-paper
   lined 9-inch round cake pans. Bake in a preheated 350
   degree F. Oven for 35 minutes or until cake tests done.
   Cool in pans on racks for 10 minutes.  Remove from pans and
   cool completely on the racks. Place one cake layer on
   serving plate. Spread with Sour Cream / Chocolate Frosting.
    Top with second cake layer.  Frost sides and top of the
   cake with the remaining Sour Cream/Chocolate Frosting.
   SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter
   or margarine, confectioners' sugar, and sour cream in a
   mixing bowl; blend well. Add chocolate which has been
   melted and cooled and vanilla. Beat until smooth. NOTE: I
   have seen reference to people having trouble with their
   layer cakes and how they rise. Try this little trick when
   making this cake. Take the layer that has the least amount
   of rise on the top and trim it to be flat with a sharp
   knife.  Place the trimmed side down (layer should be upside
   down). Then frost between layers and place the other layer
   on right side up and finished frosting.  It will give the
   illusion of having a cake with only one domed layer and
   will sit better on your cake plate. Also the trimmings are
   great eating just plain for the cook or for the kids.