Grease 19cm square cake pan, line base with paper, grease paper.
Melt butter and chocolate in a bowl over hot water.
Transfer mixture to large bowl, stir in sugar and essence then eggs, sifted flour and pecans.
pour mixture into prepared pan and bake in preheated moderate oven for 30 minutes.
Cool in pan.
Turn brownies out and top with frosting.
Refrigerate for a few hours before cutting.
Sour cream frosting.
Melt chocolate in bowl over hot water, stir in sour cream, stir constantly until mixture is smooth and glossy.
nd let cool completely.
Frosting:.
Melt butter over low
Cream the butter and cheese together. Add sugar; blend well. Add eggs alternating with flour.
Beat well after each addition. Pour mixture into a greased and floured Bundt pan. Bake at 350\u00b0 for 1 1/2 hours. Glaze while hot with sour cream frosting.
Preheat oven to 350*.
Line cupcake tins with baking papers.
In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
Beat until all is well blended.
Fill cupcake liners 1/2-2/3 way full.
Bake at 350 for 22-24 minutes or until toothpick tests clean.
Allow to cool 15-20 minutes before icing with frosting/icing of choice.
Melt chocolate and butter; cool slightly.
Blend in sour cream, vanilla and salt.
Slowly beat in sugar until spreading consistency.
ack.
For the frosting, place chocolate, butter, sour cream and sifted powdered
ool completely.
For the frosting: Place sour cream in a bowl. Sift
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
he buttermilk, egg yolk, and vanilla together in a small bowl
Melt chips in top of double boiler over hot water.
Stir until completely melted.
Remove from heat; beat in sour cream, sugar and vanilla.
Remember to keep this frosting chilled between servings.
Yield:
2 1/2 cups frosting.
Cream shortening.
Add sugar, eggs, vanilla, and sour cream. Mix well.
Sift flour with baking powder, salt, and baking soda. Add to cream mixture.
Chill.
Scoop by teaspoon onto cookie sheet.
Bake at 350 for 12-15 minutes.
Frost with canned sour cream frosting.
Cream butter and sugar in bowl.
Add eggs and vanilla; blend well.
Sift next 4 ingredients together; add alternately with sour cream to egg mixture.
Add bananas and nuts.
Pour into greased 13 x 9 x 2-inch pan.
Bake for 45 minutes at 350\u00b0.
Cover with vanilla or sour cream frosting.
In saucepan, melt chocolate pieces and butter or margarine over low heat, stirring frequently.
Cool about 10 minutes.
Stir in sour cream, vanilla and salt; gradually add powdered sugar, beating by hand until frosting is smooth and of spreading consistency. Frost tops and sides of 2 (8 or 9-inch) layers of about 24 cup cakes.
In a saucepan, melt chocolate pieces and butter or margarine over low heat, stirring frequently.
Cool about 10 minutes.
Stir in sour cream, vanilla and salt.
Gradually add powdered sugar, beating by hand until frosting is smooth.
Spread frosting over cooled cake.
Frosts tops of two 8 or 9-inch layers, top of one 13 x 9-inch or about 18 cupcakes.
In a small sauce pan, over low heat, melt chocolate and butter together, stirring until smooth.
Remove pan from heat, blend in sour cream, vanilla and salt.
Gradually add enough confectioner's sugar to make frosting a spreading consistancy.
Beat together well (by hand).
Spread on cooled cake.
Melt chocolate and butter; cool slightly.
Blend in sour cream, vanilla and salt.
Slowly beat in sugar until spreading consistency.
Combine butter and chocolate in small bowl of mixer.
Beat until thoroughly blended.
Add sugar alternately with sour cream and vanilla.
Mix all ingredients until smooth.
If necessary, stir in one to two tablespoons of sour cream until frosting is of spreading consistency.
In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.
ottom with parchment paper.
Cream together the butter and the