| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Choco2 |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Unsweetened chocolate |
| 3 |
tb |
Butter |
| 3 |
c |
Sifted confectioners sugar |
| 1 |
|
Pinches salt |
| 7 |
tb |
Milk; at room temperature |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
Combine the chocolate and butter and melt over very low heat, stirring
until combined. Blend in the confectioners sugar and salt alternately
with the milk and vanilla, mixing until the frosting is smooth and
has a good consistency for spreading. To give the frosting extra
gloss and richness, add 1 egg yolk along with the milk. For extra
flavor, substitute 1 1/2 Tbsp of strong coffee, rum, or brandy for
part of the milk.
YIELD: Frosting for two 8-inch or 9-inch layers or a 9- x 13-inch cake
Recipe by: The Great American Dessert Cookbook
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