Instructions: Preheat oven to 350 .

Beat C&H brown sugar, sour cream shortening, vanilla, premelted chocolate, and eggs in a large mixer bowl on low speed until blended. Beat on high speed for 5 minutes. Beat in flour, baking soda and salt on low speed; beat in boiling water slowly. Pour into 3 greased and floured (or wax paper lined) round pans, 8" x 1 1/2". Bake at 350 until wooden pick inserted in center comes out clean, approximately 30 to 35 minutes. Cool for 10 minutes on rack. Remove from pans. Cool cakes completely. Fill and frost layers.

Chocolate Frosting: Heat butter and chocolate in saucepan, over low heat, until melted. Remove from heat. Stir in sugar, milk and vanilla. Beat until smooth. Place pan of frosting in bowl of ice water. Beat until mixture mounds slightly. Do not overbeat. Remove pan from ice water. Beat until of spreading consistency.

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