Chocolate Cake

This chocolate cake is yummy, moist and easy to cut. Grandma used this recipe for 

Amy and Kevin's wedding cake in August 2000 and
 

Jenny and Chad's wedding cake in May 2001.

1 recipe yields 6 cups of batter

This was a practice cake.

1/2 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3 squares unsweetened chocolate, melted, cooled
2 cups sifted cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup boiling water

Beat butter and sugar together in large bowl.  Add eggs; beat until light and fluffy.  Beat in vanilla and chocolate.
Sift together dry ingredients.  Add alternately with sour cream to butter mixture; beat well after each addition.  Stir in boiling water.  (Batter will be thin.)  Pour into greased and floured pans.  This recipe will make two 9 inch pans.
Bake in preheated 350 degree oven 35 minutes or until cake tests done.  Cool in pan on wire racks 20 minutes.  Turn out onto racks; cool completely.  Fill and frost as desired.  Yield 12 servings.

For a good reference see "Wedding Cake Bake Times and Batter Amounts"  and "Rolled Fondant".