2 pounds of semi-sweet Chocolate Chips (Yes, it's really 2 pounds used)
3/4 to 1 stick of Butter (**NOT** margarine!), divided
2 tbsp Milk
1 tsp Vanilla
(optional) 1 tsp espresso powder*
**More optional changes at the end
Put the chocolate chips in the top of a double boiler. (Or in a small pot set into a larger pot with boiling water.) Add the butter. Melt the chips completely, stirring occasionally. When completely melted, stir in optional espresso powder, if using. Then stir in the milk and then the vanilla, mixing well.
Time to work fast... Have the first layer of a cake ready to frost. Pile half of the frosting on top and spread it quickly. Don't bother with the sides, it won't stick. Put on the second layer of the cake.
Take the pan back to the stove. Add the last 1/4 of the butter, 2 tbsp, and stir in with the flame on low as you combine the butter into the frosting.
Working quickly, frost sides of the cake. Frost the top last. This should be enough frosting to do the job. Keep cake covered.
*Espresso powder- coffee- really intensifies the chocolate flavors in anything you add it to.
**Use 1/2 of a stick of butter and a small carton (8 oz) of heavy whipping cream, and ditch the milk. Cook until thick and creamy. Use to frost between the layers, sides, and top. This is even richer than the recipe above, almost like a mousse in flavor.
This stuff is rich as hell. Decadent even. A fav around here now. I was desperate for frosting for a chocolate butter cake to take to a friend's house for lunch. That is what I came up with. I took half of the cake to her house. We sat with forks and went at it from each side. *Before* lunch and afterwards.
Adults can eat dessert first, ya know! We left her husband a piece that looked like mice had been at it.
(eg)
Debbi
(10/2/09)
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