Allow Fabulous Frosting (see below) to stand in the refrigerator overnight. Mix together:
- 2 cups of rolled vanilla wafers,
- 1/3 cup of Jamaica rum,
- 1/4 cup of melted butter,
- 1/4 cup of ground chocolate,
- 1 cup of powdered sugar,
- 1 cup of finely chopped pecans,
- 1/4 teaspoon of salt.
Roll in ground chocolate and keep in a overed jar. (Cocoa may be substituted for the ground chocolate.)
Melt a scant cup of semi-chocolate pieces over hot, hot boiling water. Stir in 1/2 cup of sour cream and 1/4 teaspoon of salt. Stir until smooth.
"This frosting freezes beautifully,... and may be diluted with hot water for a lovely sauce."
(Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.)