Hello you all– If we have a “official family food” around here, it’s got to be chocolate cake. It’s a birthday dinner staple and every time Ani & Brian come down for a visit from SF, there’s a chocolate cake on the counter. Chocolate cake is just so nostalgic and homey and always tastes just right.
So this week, when it was my turn to bring something to school for “teacher goodie day” on Friday, I couldn’t wait to try out this new sour cream chocolate frosting. It was so creamy and had a slight tang– but still chocolate-y. And it was shiny and soft and prettiest thing a chocolate cake be encased in on it’s way out the door to be eaten!! By the end of the day in the teachers’ lunch room, there wasn’t a crumb left.
SOUR CREAM CHOCOLATE FROSTING
1 cup chocolate chips, melted (6 0z.)
1 stick butter, melted
2 heaping tab. cocoa powder*
8 oz. cream cheese
1 tsp. vanilla
pinch of salt
3 cups powdered sugar
3/4 cup sour cream
Stir the melted butter with the cocoa powder until blended. Then with an electric mixer, beat in the cream cheese, vanilla and salt. Slowly mix in the powdered sugar with the mixer and then finally the sour cream. Mix just until it’s all incorporated.
This makes loads of silky frosting. Pile it on your cake and it will be beautiful –and yummy!
P.S. –The cake is just a Duncan Hines chocolate cake mix–with a tablespoon of instant coffee granules thrown in to make it richer.