Recipe: Swiss Chocolate Squares with Chocolate Frosting for Marilyn (not really your fudge)

SWISS CHOCOLATE SQUARES WITH CHOCOLATE FROSTING

1 cup cold water
1 cup (2 sticks) butter or margarine, divided
3 squares Baker's Unsweetened Baking Chocolate, divided
2 cups flour
2 cups granulated sugar
2 eggs, lightly beaten
1/2 cup Breakstone's or Knudsen Sour Cream
1 tsp. baking soda
1/2 tsp. salt
FOR FROSTING:
6 Tbsp. milk
4 1/2 cups sifted powdered sugar
1 tsp. vanilla
1/2 cup chopped Planters Pecans

Preheat oven to 375 degrees F. Grease and flour 15x10x1-inch baking pan.

Place water, 1/2 cup (1 stick) of the butter and 1 1/2 of the chocolate squares in large saucepan. Bring to boil, stirring occasionally. Remove from heat.

Stir in combined flour and granulated sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into prepared baking pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

CHOCOLATE FROSTING:
Place remaining 1/2 cup (1 stick) margarine, remaining 1 1/2 chocolate squares and milk in large saucepan; bring to boil. Remove from heat.

Gradually add powdered sugar, beating until well blended after each addition. Mix in vanilla.

Spread onto warm cake; sprinkle with pecans. Cool completely.

Cut into 48 squares to serve.