I made this with the peanut butter cake but had some left over, since I made cupcakes instead of one big cake. I've been eating it on graham crackers and apples and it's still awesome days later. It tastes like a dark chocolate because of the unsweetened chocolate. I melted the chocolate in the microwave (about 2 minutes on high, stirring every 30 seconds) and I beat for more than two minutes to ensure maximum fluffiness, other than that, followed the recipe to a 't'. Love it. Will surely make again.
Time: 25 minutes. This recipe goes with our Best Butter Cake—but it's also great as a cookie frosting.
Yield: Makes 2 1/4 cups
- 5 ounces unsweetened chocolate, chopped
- 8 tablespoons butter, at room temperature
- About 3 cups powdered sugar, sifted
- 6 tablespoons milk
- Melt chocolate in the top of a double boiler over simmering water. Let cool to room temperature, about 10 minutes. Add butter and beat on high speed with an electric mixer until light and fluffy, about 2 minutes. Add 3 cups powdered sugar and the milk; beat until smooth. Add more powdered sugar if frosting seems too thin.
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