In a mixing bowl, add 10 lbs of R&H® Chocolate RichCreme® Cake Base and 3½ lbs of whole eggs. Mix all ingredients together on low speed for 1 minute, then on medium speed for 3 minutes. Add in 1½ lbs of sour cream, 3 lbs of salad oil, and 2 lbs of water to mix. Mix 1 minute at low speed, scrape bowl and mix for 2 minutes on low speed. For crumb topping, mix together 10 lbs of R&H® Chocolate Creme Cake Base and 2½ lbs of margarine. Transfer to pie or large tart pans.
Bake cake at approximately 350°F for 30 minutes.
To finish, drizzle with heated Dawn® Rich N’ Glossy Cake Icing.