Quick and Easy Chocolate Cake

4 bars (4-oz.) HERSHEY'S Unsweetened Baking Chocolate, broken into pieces
1/4 cup (1/2 stick) butter or margarine
1-2/3 cups boiling water
2-1/3 cups all-purpose flour
2 cups sugar
1/2 cup dairy sour cream
2 eggs
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract

1. Heat oven to 350�F. Grease and flour 13x9x2-in. baking pan.

2. In large bowl, place chocolate, butter and boiling water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost as desired.

12 to 15 servings.

CREAMY BLENDER CHOCOLATE FROSTING

6 blocks (6-oz.) unsweetened Baking chocolate
1 cup Evaporated milk
1 tsp. Vanilla
1 1/2 cups Sugar
6 tbsp. Margarine

Cut chocolate into small pieces. Put all of the ingredients into a blender. Cover. At low speed, blend until larger pieces are chopped. Stop motor and stir. Blend at high speed until frosting becomes thick and creamy. This frosting is absolutely scrumptious.
Makes 3 cups frosting.