Look No Further Chocolate Frosting
List of Ingredients
(submitted by Debbie)
6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar
Recipe
Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.
Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds.
Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2 minutes. The mixer�s sound will change when the frosting has thickened.
Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. *Do not refrigerate the frosting*, even if you don't plan to use it for several days.
Makes 1 3/4 cups, enough to fill and frost a two-layer cake (especially "The Very Best Chocolate Cake").
Source: "Judy Rosenberg in Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book"
Yield: 1 3/4 cups
***NOTES: This recipe can only be made in a blender.***
I call this "Look No Further Chocolate Frosting" because it (along with "Look No Further Chocolate Cake") ended my quest for what I consider to be the perfect *chocolate* cake. BTW, this frosting is incredibly easy to make and absolutely delicious!
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