Page 454 - Chocolate Cake Doctor

436 F R O S T I N G S

PERFEC
PERFECT T

CHOCOLATE FROSTING G
CHOCOLATE FROSTIN

s a newspaper food editor, 1 cup semisweet chocolate chips

I used to cringe when I saw 1 ⁄2 cup half-and-half
1 cup (2 sticks) butter, cut into tablespoons
words like “perfect” in a
2 ⁄2 cups confectioners’ sugar, sifted
1
recipe because, after all, food is
1. Place a large mixing bowl full of ice in
subjective. What is perfect to me
the kitchen sink.
might not be to you. But I really
2. Place the chocolate chips, half-and-half,
must call this
and butter in a medium-size saucepan over
frosting perfect. If medium heat. Stir the mixture constantly
until the chips and butter melt and the mix-
you follow this
ture thickens, 5 to 6 min utes. Do not let it
recipe to the boil. Remove the pan from the heat.

letter, you will make the most
R
satiny, delicious chocolate frosting

imaginable. And yes, it does call
the Cake Mix Doctor says
for a whole cup of butter. No won-
Since you need to beat the frosting
der it tastes so good and spreads
with an electric mixer while it is still
on so easily! in the saucepan, use a pan without a
nonstick coating, which might chip.
And remember to always measure
1
MAKES 3 ⁄ 2 CUPS, ENOUGH TO FROST
A 2- OR 3-LAYER CAKE confectioners’ sugar first, then sift it,
unless the recipe calls for “sifted
PREPARATION TIME: 15 MINUTES
confectioners’ sugar.”