Frosting

Halloween is my step-father-in-law's birthday and they were coming over to pick something up from my hubby so I decided to make him a cake. I didn't have much time to throw together a cake from scratch so I just whipped up a double layer boxed cake. But what I did have time for was the frosting! I found a very simple chocolate butter cream frosting. Most butter cream frostings take over 80 minutes to make because you have to get the mixture to a certain temperate, cool it down to another temperature, and then reheat it, and so on. Very time consuming! So I searched high and low for a butter cream recipe that didn't require the use of a thermometer and constant watching. I found the BEST recipe ever! And here it is for you to enjoy!

Chocolate Butter Cream Frosting

• 3 cups confectioners' sugar
• 1/2 cup unsalted butter, softened
• pinch of salt
• 5 (1 ounce) squares unsweetened chocolate, melted
• 4 tablespoons milk (add more if needed until you get it to the consistency you want)
• 2 teaspoon vanilla extract
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• *Note: This is enough frosting for a 9x13 cake or a double layer cake.
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• In small bowl mix at medium speed, sugar, butter (softened), and salt until light and fluffy.
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• Add melted chocolate, milk and vanilla extract, beating until well blended. If the frosting seems too thick to spread, now is the time to add more milk, a little at a time, until it gets thin enough to spread.

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