Mom's Chocolate Frosting
This recipe will frost a 2-layer cake, 24 cupcakes or a 9″ x 13″ sheet cake with enough left over to lick the spoon
Ingredients
- ½ C butter
- 2 C evaporated cane juice
- 4 oz unsweetened chocolate
- 2/3 C milk
- ½ t salt
- 2 T vanilla
Instructions
- Mix all ingredients except vanilla in a 2-1/2 qt. saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring.
- Pour into a stainless steel bowl and place in the freezer, uncovered. Every 10 minutes or so, give it a stir incorporating the cooled frosting, but do not beat or over-mix. As the mixture cools, it will thicken.
- When the whole mixture is just cooler than room temperature, beat in the vanilla and beat to spread- ing consistency.