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3 ea Unsweetened Chocolate; squa
1 1/2 c Milk
3 c Sugar
1 ds Salt
3 tb Light corn syrup
3 tb Butter
1 1/2 ts Vanilla
Add chocolate to milk and place over low flame. Cook until mixture is
smooth and blended, stirring constantly. Add sugar, salt, and corn
syrup; stir until sugar is dissolved and mixture boils. Continue
boiling, without stirring, until a small amount of mixture forms a
very soft ball in cold water ( 232 degrees F.). Remove from fire.
Add butter and va- nilla. Cool.to lukewarm (110 degrees F.). Beat
until of right consistency to spread. If necessary, place over hot
water to keep soft while spreading. Makes enough frosting to cover
tops and sides of two 9-inch layers, or top and sides of 13x9x2-inch
cake. Kate Smith Collection: See Coconut Cake for details.
Yields
1 Servings
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