Sour Cream Chocolate Frosting



  • 2-1/2 cups unrefined cane sugar, processed in blender to make powdered sugar
  • 1 cup naturally sweetened chocolate chips
  • 4 tablespoons butter
  • 1/2 cup cultured sour cream
  • 1 teaspoon vanilla extract



Blend sugar in a high-powered blender to make powdered sugar

In a small saucepan over low heat, melt chocolate chips with butter. Cool until just barely warm

Stir powdered sugar into melted chocolate, then add vanilla and sour cream and stir vigorously. If frosting is not as thick as you would prefer, add additional powdered sugar or refrigerate frosting for 10 minutes and whip again when it is cooler.

For 9x13-inch cake spread frosting over top of cooled cake. For layer cake, spread 1/2 to 1 cup of frosting between layers and frost the outside of cake with remaining frosting.

Store cake in the refrigerator until serving time and refrigerate any leftover cake.

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Sour Cream Chocolate Frosting

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