Instructions: Chocolate cake layer. Spread with some of the filling. Continue layering alternately dark & white cake layers with filling. If necessary, using a long bladed serrated knife held vertically, trim around outside edge of cake to make even sides. Cover & refrigerate cake until serving time.
*To make Glaze: Up to 2 hours before serving time, pour melted & cooled bittersweet chocolate into food processor. Process 5 seconds. Add 3/4 C sour cream. Process until blended. Cover & let stand at room temp., stirring occasionally.
*To serve: Stir chocolate glaze. Spread top and sides of cake with chocolate glaze. Garnish with ribbons and flowers, if desired. Victoria/February/92 Scanned & fixed by Di and Gary

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