1 cup semisweet chocolate pieces 1 tsp. vanilla
¼ cup butter ¼ tsp. salt
½ cup sour cream 2½ -2¾ cups sifted confectioners’ sugar

In a double boiler, melt the chocolate pieces and butter over medium heat; remove from heat and fold in the sour cream. Stir in the vanilla and salt.

Add confectioners’ sugar a little at a time, using a hand-held electric mixer and beating well after each addition until it reaches spreading consistency. Frosts a double layered 9” round cake or 24 cupcakes.