Thanks to my sweet sister in Christ, Stephanie, I didn’t have to look at raw meat tonight. This mother of 2 little ones made an appropriately huge amount of hearty delicious beef stew for our plus-size family (ummm…I’m just talking head count…we don’t eat that much…).

Since I didn’t have to look at and handle raw meat, my morning sickness was subdued enough for me to prepare a bit of dessert: a chocolate sour cream cake.

Maybe I’m sabotaging my run for Blog With the Best Frugal Tips, but I made our favorite icing to go on the cake: it’s rich, buttery, not too sweet, and utterly decadent. It’s not terribly frugal, but oh boy is it worth it!

Butter Cream Frosting
makes enough to frost top, sides and between 2 layers.
for a single layer, make 1/3 recipe.

3 Tbs. flour
1/2 tsp. salt
1 cup milk

Cook and stir til thickened. Cool.

Cream together:
1 cup butter
1 cup sugar (updated: granulated, not powdered sugar)
2 tsp. vanilla

Combine with milk mixture and beat until it looks like whipped cream. Spread on cake. Lick bowl and beaters thoroughly.

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Filed under: food