Best Chocolate Frosting
from Catspaw, 3/8/03:
Ok, it's spring today in the Virginia Blue Ridge so DH and I had the first cookout of the season so I had to make a cake. I found the recipe for the frosting in Judy Rosenberg's Baking book which is fabulous!
Melt 4 oz unsweetened chocolate in a double boiler. Let it cool briefly.
In a blender, mix 2/3 C evaporated milk and 1 C sugar for about 2 seconds. Add the melted chocolate and blend on high speed until the mix is thick and creamy and the blender tone changes (mine goes from a low bubbly sound to a high-pitched whine). Spoon the frosting into a bowl, let it sit for about 30 minutes, then cover it with plastic wrap and let it sit for an hour or so. Do not refrigerate.
I varied this by using Scharfenberger bitter-sweet chocolate and about 1/3 C sugar. I spread it on a Duncan Hines French Vanilla cake which I doctored up with a ton of Penzey's vanilla, some dried egg and some cardomom. There is none left. And mind you, this is from someone who doesn't particularly like dark chocolate.
Catspaw whose favorite kitty is feeling better and so is she.