Today I am sharing with you a vintage recipe from the late 1960's that my 86 year old aunt gave me to years ago when I first got married. This recipe is really easy to make and trust me...very hard to mess up. I have made the perfect frosting each and every time I have used this recipe. It is a great chocolate frosting for cakes and cupcakes.
Never-Fail Chocolate Frosting Recipe for Cakes and Cupcakes
4 squares (4 ounce) unsweetened chocolate
13 oz. can sweetened condensed milk
1 tablespoon water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Melt the chocolate squares over hot water in a double boiler pan, stir in the canned milk and cook over low-medium heat for 5 minutes, stirring often with a rubber spatula. The mixture is done once it has thickened up. Stir in the water, vanilla extract and almond extract and simmer on low for 1 additional minute. Remove from heat and let cool for 4-5 minutes and then spread on your cooled cakes or cupcakes. The frosting will cover two 9" layer cakes or 18-20 cupcakes.
Tuesday, May 15, 2012
Never-Fail Chocolate Frosting Recipe | Great for Cakes and Cupcakes
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