Instructions: In large bowl of mixer stir together flour, sugar, soda and salt.

Add sour cream, butter and eggs.

Beat at low speed just until blended. Then beat at medium speed 2 minutes, scraping bowl occasionally.

At low speed stir in chocolate.

Add water and beat at medium speed 2 minutes more, scraping bowl occasionally.

Stir in vanilla.

Pour into 2 greased and waxed-paper-lined 8" layer-cake pans.

Bake in preheated 350 degree oven about 25 to 30 minutes or until pick inserted in center comes out clean.

Cool on racks 10 minutes, then invert on racks, peel off paper, turn layers top sides up and cool.

Fill layers with chocolate cream filling or your favorite.

Frost top and sides with Chocolate and Cream-Cheese Frosting or your own favorite.

Decorate with pecans.

Makes 8 to 10 servings.

NOTE: Cover and store any leftover cake with cream filling in refrigerator.

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