Sour Cream Chocolate Cake

Cake:
1/2 cup unsalted butter, softened
2 cups brown sugar, packed
3 eggs
2 teaspoons vanilla
3 squares unsweetened or semi-sweet chocolate, melted and cooled
2 1/4 cups cake flour- sifted
2 teaspoons baking soda
1/4 teaspoon salt
1 cup sour cream
1 cup boiling water

Frosting:
4 ounces unsweetened or semi-sweet chocolate, chopped, melted and cooled
6 tablespoons unsalted butter, softened
6 tablespoons milk
4 cups confectioners' or icing sugar

Grease and flour three 9 inch round cake pans. In a mixer, cream butter and sugar. Beat in eggs one at a time. Stir in vanilla and cooled chocolate. Sift together flour, salt, and baking soda. Add dry ingredients, alternately with sour cream (start and end with dry). Stir in boiling water. Pour into pans. Bake until cake tests done, about 25 minutes. Let stand in pans 5 minutes before removing. (I wrap and semi-freeze cakes at this point to make icing easier).

Add butter to melted chocolate and stir to melt butter. Stir in milk, then transfer to a larger bowl and fold in confectioners/icing sugar. Beat until frosting is smooth and spreadable. Frost and fill cake.