Fudgy Chocolate Frosting

Made this cake for a birthday party - the request was for vanilla cake with chocolate frosting. Well I've done lots of that before and wanted to try something different; came across this old recipe from 2/2008 Better Homes and Gardens in my "to try" file and and decided it was time to see if it's a good variation on chocolate frosting...and it is! This will move to my recipe folder for sure, it's a keeper.

Fudgy Frosting

In large pan over low heat melt and stir one 12-oz pkg. semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz carton sour cream. Stir in 4 1/2 cups (1 lb) sifted powdered sugar; stir until smooth. Makes 4 cups.

I frosted a doctored up white cake mix with this frosting and it's really rich, thick, heavy, dense (all those kinds of words - I guess that's why they named it "fudgy"!). It's so rich and dense it almost seems like you could roll it in balls and make truffles out of it. So good...if you like chocolate that is, 'cuz it's super chocolatey haha.

For the cake: add 1/2 teaspoon vanilla extract to a white cake mix, substitute melted butter for the oil, and use milk instead of water. It makes a difference, you'll see! Oh, and I sprinkled a little sugar on the tops of the cake batter before baking to help them not crown in the middle so much - it works to help keep the layers flat so you don't have to trim them before frosting. This combination of cake and frosting was super easy to frost too, not many crumbs and the frosting spread easily.

served with a side of vanilla and chocolate ice cream - see how even and
 flat the layers are? sprinkling sugar on the batter before baking really helps with that.