Steps:
- Sift together flour, baking soda & salt. Beat butter, sugar & eggs for 5 min until light & fluffy. Beat in chocolate and vanilla. Stir in about 1/3 of dry ingredients, ½ of the sour cream, another 1/3 dry ingred, rest of sour cream, then rest of dry ingred. Stir in hot coffee. Pour into 2 9" square GREASED and wax paper lined pans. Drop or tap pans to release air bubbles. Bake at 350o 35 min. Cool pans on wire racks 15 min. turn out & cool completely. 500 cal/pc w/ icing 7600 total
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