Marshmallow Chocolate Cake

Directions

1. Spray 2 8-inch round cake pans with non-stick spray. Heat the oven to 375 degrees. In a saucepan melt the marshmallows and bittersweet chocolate in the hot water. Stir until a smooth paste forms. Cool about 5 minutes.
2. Beat the eggs in a large bowl until light, gradually add 1 cup sugar, and then blend in 1 cup sour cream and 1 teaspoon vanilla extract.
3. In a medium bowl, stir together the flour, baking soda, and salt. Fold the dry ingredients and marshmallow paste into the egg mixture. Divide the batter evenly between the prepared cake pans.
4. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Remove the cakes from the oven and let stand for 5 minutes before removing to wire racks to continue cooling.
5. While the cake layers are baking, melt the semi-sweet chocolate in a microwave safe bowl for 1 minute on medium heat. If the chocolate is not melted, continue to heat in 15 second intervals until melted, stirring well between intervals.
6. Cool slightly. Gradually add 1 cup of sour cream, 2 tablespoons sugar, and 1 ½ teaspoon vanilla extract. Beat with a hand mixer until spreading consistency. Frost cooled cake with frosting between the layers, on top, and around sides.