This is my favorite frosting for Devil’s Food Cake. I prefer Duncan Heinz Devil’s Food cake mix with the double chocolate fudge packet. I use two boxes of Duncan Heinz to make my triple layer Decadent Devil’s Food Cake, which makes three big 10 inch size layers. This recipe will easily be enough to coat all the layers thick and fluffy. Be sure to cool your cake layers for a good hour or two before icing them. It’s a chocolate lover’s dream come true.
Ingredients:
24 ounces semi-sweet chocolate morsels
32 ounces real sour cream (whole 4% to insure full body texture)
4 ounces unsalted butter
1 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1 whisking whip
1 double boiler system
Procedure:
1. Add chocolate morsels and butter to aluminum mixing bowl, then place bowl on top a pot of low boiling water, whisking the chocolate and butter until completely melted and incorporated.
2. Once chocolate is melted, remove from boiler system. Add powdered sugar, vanilla extract, and salt to melted chocolate, whipping together thoroughly.
3. Continue whisking melted chocolate for three or four minutes at room temperature, then gently fold in cold sour cream till completely incorporated.
4. Cover chocolate sour cream icing and refrigerate for two hours before frosting your cake.
