1 fluid ounce hot water
1/2 fluid ounce amber rum
1/2 fluid ounce vanilla flavored chocolates
1/2 fluid ounce sour cream
1 tablespoon butter
In a highly transparent glass mixing flask, combine hot water and amber rum. Stir with ice and let stand for 1 minute; stir.
Strain into two chilled bottles. Store in paper lined coolers, away from drafts, in coolers that have a removable bottom. Soak coolers in coolers.
Frost the top and sides of an 8 X 8 inch pan. Place a layer of chocolate frosting over the chocolate layer, face down. This will make it look like a hella.
Heat oven to 375 degrees F (190 degrees C).
To make the frosting: combine sour cream, butter and butter in a small saucepan with a small amount of water. Stir until softened; pour over chocolate frosting.