Frosting - The Sweet Finish

We’ve all been there: sitting through an office party that featured a supermaket bakery cake, thick and lush with chocolate frosting made largely of shortening, sugar, cocoa and vanilla flavoring. But at $16.99 a cake, I'd make my own cake and frosting. While I do love the junky frosting, I'd just rather have the frosting taste as good as it look. Its easier than you think to whip up a great batch of frosting.

Frosting is part of a baker's foundation. Here's a simply, easy to make, great tasting frosting that's multi-purposed. Use it for a frost a cake, top off a batch of brownies, or as a creme filling for cookie. (If you're looking for a great cake recipe, try Hersey's Perfect Chocolate Cake recipe.)

Ingredients
6 ounces unsweeten chocolate
1 small can of evaporated milk
1 1/2 cup cane sugar

Prep Steps:
1. Melt the chocolate in the microwave.
2. In a blender, mix the evaporated milk and the sugar for 2 - 5 seconds.
3. Add the melted chocolate to the blender on high speed until the frosting is thick and shiny.
4. Empty the frosting into a bowl. Allow it to set for 30 minutes.
5. Cover bowl with plastic wrap. Allow it to set for an additional hour.

Ordinary Girl Observations:
- Recipe only works in a blender
- When melting chocolate in the microwave, estimate 15 seconds per 1 ounce (1 block = 1 oz of Baker's chocolate)
- Don't refrigerate this frosting. It keeps at room temperature for several days. Since it lasts for days, consider making a double batch.

Source: Rosie's Bakery Baking Book