1/2 cup butter
1/2 cup brown sugar
3/4 cup sugar
2 teaspoons vanilla
2 eggs

2/3 cup semi-sweet chocolate chips, melted
1 cup sour cream

1 1/4 cups flour
2 tablespoons sifted cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda

In the large bowl of an electric mixer, beat together butter and sugars until mixture is light and fluffy. Beat in vanilla. Beat in eggs, chocolate and sour cream, beating well after each addition. Stir together the remaining ingredients and add, all at once, beating until blended.

Divide batter between 2 greased 10-inch springform pans and bake at 350° for about 30 to 35 minutes or until a cake tester, inserted in center, comes out clean. Allow to cool in pans.

When cool, remove from pans and fill and frost with Chocolate Buttercream. Serve on a lovely footed platter. Serves 12.

Chocolate Buttercream:
1/2 cup butter, softened
1 package (6- ounces) semi-sweet chocolate chips, melted
1 teaspoon vanilla

Beat butter until light and creamy. Beat in the chocolate until blended. Beat in vanilla. Will lightly fill and frost 1 10-inch layer cake.