JOY FEELINGS MAGAZINE December 2016 New Year issue | Page 13

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creamed mixture alternately with sour cream, beating
well after each addition. Stir in water until blended.
3. Transfer to prepared pans. Bake 30-35 minutes or until
a toothpick inserted in center comes out clean. Cool in
pans 10 minutes before removing to wire racks to cool
completely.
4. For frosting, in a metal bowl over simmering water,
melt butter and chocolates; stir until smooth. Cool
slightly.
5. In a large bowl, combine confectioners' sugar, sour
cream and vanilla. Add chocolate mixture; beat until
smooth. Spread frosting between layers and over top
and sides of cake. Refrigerate leftovers. Yield: 16
servings.

13 | P a g e : J O Y F E E L I N G S !