1/2 cup sourcream
1/8 teaspoon salt
Melt the chocolate in a small bowl set in a pan of simmering water (or gently in a microwave). Remove from the water, add the sour cream and salt, and stir until thoroughly blended. Spread while still warm.
Makes about 1 cup, enough to cover the top of an 8-inch square cake or about 15 cupcakes. Double the recipe to frost and fill an 8- or 9-inch two-layer cake.
From The Fannie Farmer Baking Book by Marion Cunningham
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