Sour Cream Chocolate Frosting

6 ounces bittersweet chocolate (or 3 ounces unsweetened chocolate plus 3 ounces semisweet chocolate), coarsely chopped

4 tablespoons unsalted butter

1/2 cup sour cream

3 1/3 cups strained confectioners' sugar

4 to 6 teaspoons hot water (dissolve 1 to 2 teaspoons instant coffee in the water, if desired)

1 1/2 teaspoons vanilla extract

Place chocolate and butter in a medium-sized bowl.  Melt over a pot of simmering water or in a microwave at medium setting.  Remove from the heat and cool for 3 to 4 minutes. Gently stir in the sour cream.

Add the sugar alternately with 4 teaspoons of hot water, blending until smooth.  Stir in the vanilla.  If the frosting is too stiff, add 1 to 2 additional teaspoons of hot water.

Makes 2 1/2 cups, enough to frost a two-layer cake.

From Great Cakes by Carole Walter