AuthorRetroRuth
From Rawleigh Recipe Gems, 1964
[cooked-sharing]
6 tbsp butter
4 squares unsweetened chocolate (baking chocolate)
2 cups powdered sugar
½ tsp salt
½ cup milk
2 eggs
1 tsp vanilla extract
1
Melt butter and chocolate at low heat. (If desired, add milk, and then temper in beaten raw eggs and bring up to about 160 degrees)
2
Place remaining ingredients in a large bowl of the mixer. Add stovetop mixture. Beat at medium speed until all ingredients are well-blended.
3
Chill overnight or place the mixing bowl in a large pan of ice water. Beat frosting at high speed until it changes color and is of spreading consistency.
Yield: Will frost two 8- or 9-inch layers or a 10-inch tube cake
CategoryChocolate, Desserts, Frostings and Fillings
Ingredients
6 tbsp butter
4 squares unsweetened chocolate (baking chocolate)
2 cups powdered sugar
½ tsp salt
½ cup milk
2 eggs
1 tsp vanilla extract
