4 cups flour, sifted
1 cup butter, softened
2 cups granulated sugar
2 tsp vanilla extract
2 tsp baking soda
8 oz semi-sweet baking chocolate bar
2 cups water
And for the frosting:
1 tbsp molasses
5 oz semi-sweet chocolate chips
4 tbsp sour cream
1 1/3 cup confectioners sugar
3 tbsp butter
4 tbsp water
Melt the baking chocolate on the stove on medium heat and add the butter and water. Continue to heat on medium, but do not bring to a boil. Set aside.
Mix together the flour, sugar and baking soda. Add the chocolate mixture and mix on medium speed for 1 minute. Add the eggs and vanilla extract, mix for another minute or so. Pour into 2 square cake pans (or round!) sprayed with nonstick spray and place in a preheated 350 oven. Bake for about 25 minutes. Stick a fork into the cake to test for doneness. If it comes out clean, it's done!
Loosen the cakes' edges with a butter knife or small spatula and cool on racks for a few hours. Slice off the rounded top part, evenly leveling them so both layers would be flat.
Now to make the frosting, place all ingredients into a small saucepan and heat on medium-high till chocolate is melted. Blend everything together with a small whisk and let cool.
Place one cake layer on a plate and cover evenly with frosting. Place the next layer on top and evenly over sides and top with frosting.
26 points. So worth it though!
Tip: To save on calories, use Splenda in place of sugar, Applesauce instead of butter, liquid egg substitute instead of eggs and 4 Tbsp baking cocoa powder instead of baker's chocolate bar. Will shave it down to 17 points. It's actually what I did! Now isn't that a relief?