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1. In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.