Chocolate Sour Cream Cake

2 eggs, at room temperature 1-1/2 cups all purpose flour 1/2 cup baking cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup shortening

1-1/4 cups sugar 1 teaspoon vanilla 3 ounces bittersweet baking chocolate, melted and cooled 1 8-ounce container of dairy sour cream 1 cup milk

Directions:
Remove eggs from refrigerator and allow them to warm to room temperature (about 1/2 hour.) Preheat oven to 350° Grease and flour two 9-inch cake pans. Set aside. In a small bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In a large bowl, cream shortening and sugar together with electric mixer. Beat in eggs and vanilla, until well blended. Add melted chocolate and sour cream and blend well. Add flour mixture alternately with milk, beat on low after each addition, just until combined. Spread batter into floured pans. Bake 25 minutes or until cakes test done. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool. Place one cake, flat side down, on cake plate. Frost with 1 cup Chocolate Fudge Frosting (following recipe). Place second cake, flat side down, on first layer. Frost sides and top with remaining frosting.

Chocolate Fudge Frosting:
In a large pan over low heat, melt one 12-ounce package of semi-sweet chocolate chips with 1/2 cup butter. Cool ten minutes. Stir in an 8-ounce container of sour cream and 4-1/2 cups powdered sugar. Blend until smooth. Makes about 4 cups.