DECADENT FUDGE CAKE

Steps:

• Cream the sugars and stock of butter for 30 minutes in stand mixer. Add: 2 whole eggs 2 squares melted chocolate 1 teaspoon vanilla Add: 2 cups sifted cake flour alternately with: 1/2 cup sour cream 1 cup BOILING water 1 teaspoon baking soda. Pour into prepared 2 - 8" cake layer pans, bake for 30 minutes until done. Cool 10 minutes in pans and turn out onto cake racks to cool completely. Whip cream, add powdered sugar and vanilla and set aside. Icing: melt chocolate and butter together. Add hot chocolate mixed to powdered sugar, add 4 tablespoons of sour cream and vanilla and beeat on high speed of mixer until thick, keeping the icing smooth and creamy. If icing is too thick, gradually add the 4th tablespoons of sour cream until the right consistency. Split both layers in two, making 4 layers. Spread the whipped cream between layer 1 and 2. Spread fudge icing on top of layer 2. Spread remaining whipped cream between layer 3 and 4. With the remaining fudge icing, spread over the sides and top of cake. A bamboo skewer inserted in center of cake helps to keep the layers in position while icing cake. Refrigerate.