In a large saucepan, melt one 12-oz. package semisweet chocolate pieces (2 c.) and 1/2 c. butter over low heat, stirring frequently. Cool the mixture for 5 minutes. Stir in one 8-oz. sour cream. Mixture may be slightly warm when powdered sugar is added. Gradually add 4 1/2 to 5c. powdered sugar, sifted (1 lb.) beating with an electric mixer until the frosting is smooth. This makes enough to frost tops and sides of two 8 or 9-inch cake layers. Halve the recipe to frost the top of a 13x9x2 inch cake.
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