Skill required: You have successfully made frosting.
4 ounces Unsweetened Chocolate
4 ounces Butter (1 stick)
1/2 Cup Milk
1 teaspoon Vanilla
1 lb box Confectioners Sugar (1 lb. equals approx. 4 Cups)
1. Melt the chocolate and butter by stirring them in the top of a double boiler over simmering water.. Or put them in a microwave-safe bowl, cover with wax paper or stretch film, put the bowl in the microwave, turn the microwave on high for about 1 minute. Check every 30 seconds until the chocolate is mostly melted. Try to finish the melting by stirring the last few remaining small pieces of chocolate while it is away from the heat.
2. When the chocolate/butter mixture is liquid, pour it into a mixing bowl, add all the other ingredients and beat steadily until the frosting is very smooth and creamy. At this point, it is warm and soft and is perfect for spreading.
3. As the frosting cools, it starts to set up and thicken. When it reaches a spreadable consistency, you can use it. If it has thickened up too much to spread easily, beat it again and this will soften it .
Yield: This will make enough frosting to generously frost an 8" or 9" layer cake. A half recipe will frost a dozen or so cupcakes.
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