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Chocolate Frosting IV (D, TNT)
Source: Sheryl Julian and Julie Riven on the "Boston Globe" website on October 29, 2006
Yield: Frosts 1 large cake

1/2 cup (1 stick) unsalted butter, cut up
4 oz. unsweetened chocolate, coarsely chopped
1-1/2 tsp. vanilla extract
3 cups confectioners' sugar, sifted
6 tbsp. whole milk, or to taste, heated until just warm (I used coffee, see note)

In a heatproof bowl over a saucepan of hot water, melt the butter. Add the chocolate and stir until the chocolate melts.

Remove the bowl from the water; dry bottom.

Transfer the chocolate mixture to an electric mixer. Start beating the mixture over low speed.

Add the vanilla, and then the sugar, a few spoonfuls at a time.

Gradually beat in enough of the milk to make a frosting that holds its shape. Beat the frosting for approximately 30 seconds on high speed, or until it is quite smooth. Use as directed.

Poster's Notes:
I made the frosting pareve by using leftover coffee instead of milk. By using coffee instead of water, the taste of the chocolate is intensified.

With regards to the chocolate, I used cocoa powder, 1 tbsp. of cocoa to 3 tbsp. of oil. I used corn oil, because that's what I had on hand. If you have canola, peanut, etc., go ahead and use it. This came to 1/4 cup of cocoa to 3/4 cup of oil.

[Archivist's Note: This recipe is to be used with Yellow Cake I (click here for recipe).]

Posted by Harriet Neal

Nutritional Info Per Serving: N/A