3    Chocolate squares,unsweetene
2 1/2 c  Cake flour,sifted
2 ts Baking soda
1/2 ts Salt
1/2 c  Butter,at room temperature
2 1/2 c  Brown sugar,firmly packed
3    Egg,at room temperature
1 1/2 ts Vanilla
1 c  Sour cream
3/4 c  Water,boiling

1. Preheat oven to 325F.
2. Melt chocolate on a large square of aluminum foil
in a very low oven, bringing up edges of foil to
prevent spillage. Cool to room temperature.
3. Grease and flour an oblong shallow baking pan,
preferably glass, 12x8x2″.
4. Sift flour, baking soda, and salt onto waxed paper
and set aside.
5. Beat butter in a large bowl until very light and
fluffy (easier with an electric mixer). Add brown
sugar and beat until very fluffy and no trace of
sugary “grittiness” remains. Add eggs and beat until
well blended, then stir in melted chocolate and
vanilla. Add flour mixture alternately with sour
cream, beating after each addition with a wooden
spoon. Add boiling water and stir in well.
6. At this stage the batter will be thin. Pour at once
into prepared pan and bake in preheated oven for 35-40
minutes, or until cake tests done. Turn out onto cake
rack and frost with Chocolate-Peanut Butter Frosting
(recipe follows) or cut into squares and serve with
whipped cream or vanilla ice cream.