Mahogany Sour Cream Cake

• 4 squares BAKER'S Unsweetened Chocolate
• 1/2 cup water
• 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
• 1-3/4 cups flour
• 1-1/2 tsp. CALUMET Baking Powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2/3 cup butter or margarine, softened
• 1 cup granulated sugar
• 2/3 cup firmly packed brown sugar
• 3 eggs
• 2 tsp. vanilla

1. Grease and flour two 9-inch round cake pans.
2. Microwave chocolate and water in medium microwavable bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring halfway through heating time.
3. Stir until chocolate is completely melted; cool thoroughly.
4. Stir in sour cream.
5. Mix flour, baking powder, soda and salt; set aside.
6. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
7. Add eggs, 1 at a time, beating well after each addition.
8. Add vanilla.
9. Add flour mixture alternately with chocolate mixture, beating well after each addition until smooth.
10. Pour into prepared pans.
11. Bake at 350F for 35 to 40 minutes or until toothpick inserted in center comes out clean.
12. Cool cakes in pans 10 minutes; remove from pans.
13. Cool completely on wire rack.
14. Fill and frost as desired.

s, water, s, flour, baking powder, baking soda, salt, butter, sugar, brown sugar, eggs, vanilla

Taken from www.kraftrecipes.com/recipes/-32313.aspx (may not work)