3 oz Unsweetened chocolate
           -squares
    1/2 c  Butter or margarine;
           -softened
  2 1/4 c  Brown sugar; firmly packed
      3    Eggs
  1 1/2 ts Vanilla extract
  2 1/4 c  Cake flour; sifted
      2 ts Baking soda
    1/2 ts Salt
      8 oz Commercial sour cream
      1 c  Boiling water
           Whipped cream filling
           ; see recipe for
           Chocolate mocha frosting
           ; see recipe for
  Recipe by: Southern Living
  Place chocolate in top of a double boiler; bring water to a
  boil.  Reduce heat to low; cook until chocolate melts.  Set
  aside to cool. Cream softened butter; gradually add sugar,
  beating well at medium speed of an electric mixer.  Add
  eggs, one at a time, beating well after each addition. Add
  chocolate and vanilla; mix just until blended. Combine
  flour, soda, and salt; add to creamed mixture alternately
  with sour cream, beginning and ending with flour mixure.
  Stir in boiling water.  (Batter will be thin.) Pour batter
  into 2 greased and floured 9-inch round cakepans.  Bake at
  350 degrees for 30 to 35 minutes or until a wooden pick
  inserted in center comes out clean. Cool in pans 10
  minutes; remove from pans, and let cool completely on wire
  racks.
  Split cake layers in half horizontally to make 4 layers.
  Spread Whipped Cream Filling between layers; spread
  Chocolate Mocha Frosting on top and sides of cake.
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