Chocolate Sour Cream Frosting
Yield: enough to frost tops and sides of two or three 8- or 9-inch cake layers
ingredients
1 12 ounce package (2 cups) semisweet chocolate pieces
1/2 cup butter
1 8 ounce container dairy sour cream
4 1/2 cups sifted powdered sugar (about 1 pound)
In a large saucepan melt semisweet chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
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