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Catholic Recipe: Chocolate Frosting


  • 1-1/2 squares (1-1/2 ounces) unsweetened chocolate
  • 1/4 cup dairy sour cream
  • 1 Tablespoon butter or margarine
  • 1-1/2 to 2 cups of confectioners' (powdered) sugar


Prep Time: 30 minutes

Difficulty: N/A

Cost: n/a

For Ages:n/a



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Often Made With (2)


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The time was December, 1953. The huge ballroom of the Waldorf-Astoria Hotel was converted into the scene of action for the Pillsbury Annual Bake-Off. One hundred electric ranges were in operation, each manned by a finalist in the recipe contest. Working quietly at one of these ranges was a nun from Maryknoll Sister Maria Jose. She was making her Coconut Islands for the judges to test. Even if she didn't win a money prize, the convent would have a brand-new General Electric range, washing machine, and mixer! At last her deft fingers completed their task, and the cookies were carried away to the judges — judges who were completely unaware of the contestants' identities except as numbers on the entries.

It was a hard contest to judge, and it took time — lots of time — for the judges to make their decisions. But when it was all over, and the winners announced the next day on a televised program, Sister Maria Jose learned that she had won third place — $2,500 and the range, washing machine, and mixer for her convent! This is the chocolate frosting to accompany her prize-winning recipe.


Heat chocolate, sour cream, and butter or margarine in top of double boiler over hot water, stirring until chocolate melts. Remove immediately from heat. Gradually blend in confectioners' sugar until of spreading consistency. Thin with water or cream, a few drops at a time, if necessary.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965