Preparation:
Heat chocolate in the top of a double-boiler, until melted sift together flour, baking powder, and baking soda, set aside cream together butter and sugar, until light and fluffy beat eggs, one at a time, into butter mixture beat in vanilla and sour cream gradually beat in dry ingredients (mixture will be quite thick) stir 1 cup mixture into melted chocolate spoon 1/2 of light colored batter into a greased 12-inch springform pan cover with half of dark colored batter spoon remaining light colored batter on and top with remaining dark colored batter cut with a knife to swirl slightly smooth top bake @ 325 degrees for 50-60 minutes remove from oven, cool for 2-3 hours before removing springform serve at room temperature |
