Ingredients Jump to Instructions ↓

  1. 1/2 cup Butter

  2. 1/4 cup Milk

  3. teaspoon Salt

  4. 1 Egg

  5. 1 pounds (4&1/2 cup) confectioners sugar

  6. 1 teaspoon Vanilla

  7. 4 Squares Baker's unsweetened chocolate, melted

  8. 1/3 cup Granulated sugar

  9. 1 teaspoon Butter

  10. 1/4 cup Water

  11. 1 tablespoon Milk

  12. 2 Squares Baker's unsweetened chocolate, melted over hot water

Instructions Jump to Ingredients ↑

  1. DEEP CHOCOLATE GLAZE Cream butter until soft. Beat in the salt and about 1&½ cups sugar. Then add egg, vanilla and melted chocolate; blend well. Beat in remaining sugar alternately with milk, beating after each addition until smooth (if necessary, place bowl of frosting in larger bowl of cold water and chill until frosting is of spreading consistency). Use to fill and frost 3 - 8 inch cake layers, spreading ½ cup between each layer and on top and the remaining frosting around the sides of the cake. Then top with the Deep Chocolate Glaze. DEEP CHOCOLATE GLAZE: In small saucepan, combine sugar and water. Bring to a boil; boil ½ minute, stirring constantly. Slowly stir into chocolate; then stir in butter. Slowly beat in milk. Beat until of spreading consistency. While glaze is still warm, pour onto top of frosted cake. Spread to edges and drizzle over sides at intervals. Let stand until glaze is set before cutting. This makes a gorgeous looking cake! Posted to Recipe Archive - 16 Mar 97 by ted by: ajewell@... on Mar 16, 9


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