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Correo Electrónico
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Ingredientes
- 1/2 c. Butter
- 1/4 c. Lowfat milk
- 1/8 tsp Salt
- 1 x Egg
- 1 lb (4&1/2 c.) confectioners sugar
- 1 tsp Vanilla
- 4 sqr Baker's unsweetened chocolate, melted
- 1/3 c. Granulated sugar
- 1 tsp Butter
- 1/4 c. Water
- 1 Tbsp. Lowfat milk
- 2 sqr Baker's unsweetened chocolate, melted over warm water
Direcciones
- Cream butter till soft. Beat in the salt and about 1&1/2 c. sugar. Then add in egg, vanilla and melted chocolate; blend well. Beat in remaining sugar alternately with lowfat milk, beating after each addition till smooth (if necessary, place bowl of frosting in larger bowl of cool water and refrigeratetill frosting is of spreading consistency). Use to fill and frost 3 - 8 inch cake layers, spreading 1/2 c. 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 1/2 minute, stirring constantly. Slowly stir into chocolate; then stir in butter. Slowly beat in lowfat milk. Beat till of spreading consistency. While glaze is still hot, pour onto top of frosted cake.
- Spread to edges and drizzle over sides at intervals. Let stand till glaze is set before cutting. This makes a gorgeous looking cake!
