Ingredients for Swiss Chocolate Squares Icing
- 1/2 cup water
- 1/4 cup (1/2 stick) unsalted butter, for frosting
- Unsweetened Chocolate
- 1 1/2 cups all-purpose flour
- 2 cups powdered sugar, for frosting
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk, for frosting
- Powdered Sugar
- 1 teaspoon vanilla extract, for frosting
- Pecan halves (optional), for garnish
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How to Make Swiss Chocolate Squares Icing
- Preheat oven to 375°F (190°C). Grease a 15 1/2 x 10 1/2 inch jelly roll pan.
- In a medium saucepan, combine 1/2 cup water, 1/2 cup butter, and 6 ounces chopped semi-sweet chocolate.
- Bring to a boil over medium heat, stirring constantly, until chocolate is melted and smooth.
- Remove from heat.
- In a separate bowl, whisk together 1 1/2 cups flour and 1 1/2 cups sugar.
- Gradually add the dry ingredients to the chocolate mixture, stirring until combined.
- Stir in 2 large eggs, 1/2 cup sour cream, 1 teaspoon baking soda, and 1/4 teaspoon salt. Mix until well blended.
- Pour batter into the prepared jelly roll pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While the squares are still warm, prepare the frosting:
- In a small saucepan, combine 1/4 cup butter, 4 ounces chopped milk chocolate, and 1/4 cup milk.
- Bring to a boil for 1 minute, stirring constantly.
- Remove from heat and stir in 2 cups powdered sugar until smooth and creamy.
- Stir in 1 teaspoon vanilla extract.
- Spread the frosting evenly over the warm squares.
- Let cool completely before cutting into squares.
- Garnish with pecan halves, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
155g
Fat
33g
Carbs
16g
