AuthorRetroRuth
From Rawleigh Recipe Gems, 1964
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)
Place remaining ingredients in a large bowl of the mixer. Add stovetop mixture. Beat at medium speed until all ingredients are well-blended.
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
Ingredients
Directions
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)
Place remaining ingredients in a large bowl of the mixer. Add stovetop mixture. Beat at medium speed until all ingredients are well-blended.
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
