Classic Mahogany Sour Cream Cake

Ingredients

• 3 oz baker's chocolate unsweetened
• 1 tsp baking soda 
• 0.7 cup firmly brown sugar packed
• 0.7 cup butter softened
• 1.8 cups cake flour 
• 1.5 tsp calumet baking powder 
• 8 oz knudsen cream sour
• 3  eggs 
• 1 cup granulated sugar 
• 0.5 tsp salt 
• 2 tsp vanilla 
• 0.5 cup water 

Equipment

• bowl
• oven
• hand mixer
• toothpicks
• wax paper
• microwave

Directions

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