Creamy chocolate under frosting and deep chocolate glaze
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ¼ | cup | Milk |
| ⅛ | teaspoon | Salt |
| 1 | Egg | |
| 1 | pounds | (4&1/2 cup) confectioners sugar |
| 1 | teaspoon | Vanilla |
| 4 | Squares Baker's unsweetened chocolate, melted | |
| ⅓ | cup | Granulated sugar |
| 1 | teaspoon | Butter |
| ¼ | cup | Water |
| 1 | tablespoon | Milk |
| 2 | Squares Baker's unsweetened chocolate, melted over hot water | |
Directions
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