Creole Chocolate Cake-Frosting

(from evainefaye’s recipe box)

Categories: Desert-Cake

Ingredients

  • 1 Package (6 ounce) chocolate chiups
  • 1/2 cup sour cream
  • Dash salt

Directions

  1. Melt chocolate pieces in top of double boiler over hot water.

  2. Remove from heat. Stir in sour cream and salt.

  3. With wooden spoon beat until smooth. Cool 5 minutes until spreading consistency. Frost top and sides of cake.

  4. Refrigerate one hour before serving.

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