Belgian

1 2/3 c Cocoa

2 1/4 c Water

2/3 c Veg. oil

3 lg Eggs

2 tb Sour cream

2 ts Vanilla

2 1/3 c Flour

3 tb Cornstarch

2 1/2 ts Soda

1/2 ts Salt

--glaze--

1/2 c Heavy cream

8 oz Semisweet chocolate; chopped

325. Grease

2 9" round cake pans. Sift sugar and cocoa together in large bowl. Whisk in water, then oil, eggs, sour cream and vainlla. Whisk in dry ingredients until smooth. Pour into pans and bake

40-45 min. until firm in center. Cool in pans on racks

10 min. Invert and remove pans; cool completely. GLAZE: Heat cream to boiling. Remove from heat and add chocolate and stir until smooth. Pour evenly over cakes. (Can be made ahead. Wrap and freeze up to one month.) --