INGREDIENTS

INSTRUCTIONS

For food cake:  Preheat oven to 350F. Grease and flour two
8-inch-diameter cake pans  with 1 1/2-inch-high sides. Whisk first 5
ingredients in large bowl  to blend. Sift in flour, cocoa and baking
soda. Stir to combine.  Divide batter between prepared pans. Bake until
toothpick inserted  into centers comes out clean, about 25 minutes.
Cool in pans on racks  10 minutes. Turn cakes out onto racks and cool
completely. (Can be  prepared 1 day ahead. Wrap cakes separately in
plastic wrap and store  at room temperature.)  Place 1 cake layer on
plate. Spread with 1/2 cup frosting. Top with  second cake layer.
Spread top and sides of cake with remaining  frosting. (Can be prepared
up to 8 hours ahead. Cover with cake dome  and let stand at room
temperature.)  For Frosting:  Melt unsalted butter and chocolate in
heavy small saucepan over low  heat, stirring constantly until smooth.
Transfer to large bowl. Whisk  in cocoa powder and vanilla. Whisk in 1
cup sugar and 1/3 cup sour  cream. Whisk in remaining 1 cup sugar.
Gradually whisk in enough of  remaining sour cream to form spreadable
frosting.  Serves 8.  Bon Appetit March 1992  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6392
Calories From Fat: 2826
Total Fat: 322.5g
Cholesterol: 705.6mg
Sodium: 2856mg
Potassium: 3210.9mg
Carbohydrates: 880.5g
Fiber: 46.4g
Sugar: 670.3g
Protein: 74.4g