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Chocolate Apricot Frosting (P, KLP)
Source: Bon Appetit April 2001
Serves: 12

1 pound bittersweet (not unsweetened), or semisweet chocolate, chopped
1/2 cup unsalted margarine
dried apricots, cut into triangles (optional)
grated orange peel, optional

Stir chocolate and margarine in saucepan over low heat until melted and smooth. Whisk in 3 tablespoons apricot puree. Remove from heat. Let stand until thickened but still spreadable, about 2 hours.

Assemble Orange Apricot Layer Cake (click here for recipe)

Posted by Carole Walberg Walberg

Nutritional Info Per Serving: N/A