Serves: 10
Total Calories: 908

Cake
2 cups flour
2 cups sugar
1 cup water
3/4 cup sour cream
1/4 cup butter or margarine, softened
2 eggs large
4 ounces semi-sweet baking chocolate melted and cooled
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Frosting
2/3 cup butter or margarine, softened
4 ounces unsweetened baking chocolate melted and cooled
4 1/2 cups powdered sugar sifted
2/3 cup sour cream
2 teaspoons vanilla extract
Decoration
6 ounces pecans halves, about 1 1/2 cups

1. Heat oven to 350°. Grease two 9-inch round baking pans. Line bottoms with circles of wax paper. Grease paper.

2. To make cake, beat flour, sugar, water, sour cream, butter, eggs, melted chocolate, baking soda, salt, vanilla, and baking powder in a large bowl with electric mixer at low speed just until blended. On high speed, beat 3 minutes, scraping bowl occasionally. Spread evenly in prepared pans. Bake 30 to 35 minutes until a toothpick inserted in center comes out clean and top springs back when touched near center of cake. Cool on wire racks 10 minutes. Remove from pans. Peel off wax paper. Cool completely.

3. To make frosting, beat butter and melted chocolate in a small bowl with electric mixer at medium speed until smooth. On low speed, gradually beat in powdered sugar, sour cream, and vanilla until mixture is smooth and thick. Spoon 1 cup of the frosting into a decorating bag fitted with a star tip.

4. To assemble, brush excess crumbs from cake. Place one layer on a serving plate and spread top with frosting. Place second layer over frosting. Cover top and sides of cake with frosting. Set aside 32 pecan halves for garnish. Chop remaining pecans (reserve 2 tablespoons). Pat chopped nuts around side of cake. Pipe a border of frosting along the top edge of cake. Arrange pecan halves around inside of border. Sprinkle reserved chopped nuts in center. Cover and refrigerate until 30 minutes before serving. Refrigerate leftovers promptly.

High Altitude Adjustments: At 6,000 feet, increase oven temperature to 375°, increase flour to 2 1/4 cups, decrease baking soda to 3/4 teaspoon, and eliminate the baking powder. Bake 28 to 30 minutes.

Nutritional Facts:

Serves: 10
Total Calories: 908
Calories from Fat: 399

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