Unbelievably Delicious and Easy Chocolat
Source of Recipe
Aunt Saunny
8 oz good quality semisweet chocolate (Baker's, Hershey's,
Ghiardelli's; oz. pieces or chips)
8 oz heavy (whipping) cream (1/2 pt carton)
Preparation:
Over lowest temperature (or in microwave), melt the chocolate with the cream in a heavy-bottomed pan, stirring occasionally until the chocolate is fully melted and blended with the cream.
Remove from heat and let cool until thickened enough to spread on cake.
Combine vanilla with tepid milk; add about 2 Tb milk at a tiime to butter mixture, beating after each addition only until well blended. Beat about 2 more minutes after all milk has been added. Add cool melted chocolate, beating only until well blended.
Notes:
The frosting can be refrigerated and stirred every 5 minutes to speed cooling.
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