Chocolate-Sour-Cream Frosting
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 89. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup semisweet chocolate pieces
- 1/4 cup margarine or butter
- 1/2 cup dairy sour cream
- 2 1/2 cups sifted powdered sugar
Instructions
- In a saucepan melt chocolate and margarine over low heat, stirring frequently. Cool about 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating till smooth and of spreading consistency. Frosts tops and sides of two 8- or 9-inch cake layers. Store cake in the refrigerator.
- Microwave directions: In a 1 1/2-quart casserole micro-cook chocolate pieces and margarine, uncovered, on 100% power (high) for 1 to 2 minutes or till softened, stirring once. Stir till smooth. Cool 5 minutes. Continue as above.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chocolate Peanut Butter Cake" by kimberlykv; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/87542849@N00/3340001476. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.