Devil’s Food Cake

Set rack in middle of oven and preheat to 350 degrees F. Butter two
9-inch diameter by 1 1/2-inch deep layer pans or a 9 by 13 by 2-inch
pan. Line bottom of pan(s) with parchment or wax paper, cut to fit.

Combine chocolate and water in a bowl set over a pan of hot, but not
simmering, water. Stir occasionally until chocolate melts. Remove
from pan, cool slightly, and whisk in the eggs. In a large bowl with
an electric mixer beat butter and sugar for 5 minutes on medium speed
until light and fluffy. Beat in chocolate until smooth. Combine
flour, baking powder, baking soda and salt and stir to mix. Add half
of flour mixture to batter and scrape bowl and beaters. Beat in sour
cream, then remaining flour mixture.

Pour batter in prepared pan(s) and smooth top with a spatula. Bake
cake(s) about 25 to 30 minutes, or until a toothpick inserted in
center emerges clean. Cool in pan on a rack for 5 minutes, then
invert onto rack to cool completely.

Yield: two 9-inch cakes or one 9 by 13 by 2-inch cake.