Classic Mahogany Sour Cream Cake

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

1. Preheat oven to 350F.
2. Grease and flour 2 (9-inch) round cake pans.
3. Cover bottoms of pans with wax paper.
4. Grease and flour wax paper; set aside.
5. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min.
6. or until chocolate is almost melted, stirring after each min.
7. Stir until chocolate is completely melted; cool completely.
8. Stir in sour cream.
9. Mix flour, baking powder, baking soda and salt; set aside.
10. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
11. Add eggs, 1 at a time, beating well after each addition.
12. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended.
13. Add vanilla; mix well.
14. Pour evenly into prepared pans.
15. Bake 35 to 40 min.
16. or until toothpick inserted in centers comes out clean.
17. Cool cakes in pans 10 min.
18. ; remove from pans.
19. Cool completely on wire racks.
20. Fill and frost with BAKER'S ONE BOWL Chocolate Frosting.

s, water, s, cake flour, baking powder, baking soda, salt, butter, sugar, brown sugar, eggs, vanilla, s one bowl chocolate frosting

Taken from www.kraftrecipes.com/recipes/classic-mahogany-sour-cream-cake-51539.aspx (may not work)