Wicked Chocolate Frosting
From Chocolate Cake (Canada, UK), by Michele Urvater.
This frosting is pure wickedness because of the abundance of chocolate. Substitute bittersweet chocolate for the unsweetened if you want a less intense chocolate taste.
1 pound confectioners' sugar
1 stick (4 ounces) unsalted butter, softened
5 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
About 6 tablespoons milk or cream
Sift the confectioners' sugar into a mixing bowl. Add the butter and combine with a wooden spoon. Add the chocolate and vanilla, and combine. Warm the milk in a microwave oven or on the stove and add it to frosting.
With an electric mixer on low speed (use the paddle attachment if you have one), beat the frosting for 1 to 2 minutes, or until well blended and light. If the consistency is too loose, add more sugar; if too firm, add more milk.
Yield: Makes about 3 cups