Cookbook | Ingredients | Recipes

| Dessert | Chocolate

This is a rich non-greasy frosting that goes on hot and stiffens as it cools.

Ingredients

• 5 cups powdered sugar
• 3 ounces unsweetened baking chocolate
• 2 tablespoons margarine
• 1 teaspoon vanilla extract
• 1 teaspoon corn syrup

Procedure

1. Melt the chocolate and margarine together in a double-boiler or, carefully, in a saucepan on low heat.
2. Mix in the vanilla extract and corn syrup, keeping the mixture somewhat hot.
3. Mix in the sugar, still keeping the mixture somewhat hot. You might not use exactly 5 cups. Just keep adding sugar until the frosting is as thick as desired.
4. While still hot, spread the mixture on cake or brownies.
5. Mixture will stiffen.

Warnings

Steaming hot cake will release moisture which may collect under a frosting. Cold cake may cause a frosting to stiffen prematurely. Thus, you should use a warm cake.

Tip

A very small amount of milk may be added if the mixture is unspreadable even while hot. Don't add more than you truly need.