Place the room temperature softened butter in a mixing bowl. Using a
beater or other appropriate mixing tool, work in the sugar gradually and
cream them together until you have a nice airy and fluffy mixture. Add
one of the eggs and beat well, then add the other egg and beat well
again.
Melt the squares of unsweetened chocolate. To the cake mixture, add the
chocolate, the sour cream and the vanilla extract. While beating again,
add the flour and salt a little bit at a time until they are all used
up.
Bring the cup of water to a boil and add the baking soda to it. Stir the
water and baking soda into the batter and blend well. Lubricate a
rectangular cake pan and pour the mixture into it. Bake for about 30 to
35 minutes. If a knife stuck in the center comes out clean, the cake is
done. Let it cool on a rack.
The Frosting
2 cups of white sugar
1 cup of butter
1 can of evaporated milk (small)
1 teaspoon vanilla extract
Using a mixer, cream the butter and sugar together, adding the sugar
in gradually. Add the milk and bring to a boil for about 5 minutes until
a soft ball forms when you drop a bit of the mixture into cold water. It
might be best to use a double boiler for this. Add the vanilla extract
and beat everything together until the mixture is cool. Smear on the
cake and enjoy.
