This one is a bit of work, but will make any cheap cake mix taste good. When combined with a good yellow or chocolate cake, it is all out decadent.
3 squares unsweetened chocolate
1 stick of butter
1 large can evaporated milk
1 cup light brown sugar
1 tbsp vanilla (I like vanilla! - could back off to 1 tsp)
1 bag powdered sugar.
combine chocolate, butter, brown sugar, vanilla and 2/3 of the can of evaporated milk in a saucepan. Heat while constantly stirring until thickened. Novice hint - you can tell it is thickened when it has been bubbling heavily and liguid running off the stirring spoon lays on top of the surface for a short time.
(Alternate method - I use this. Place the ingredients in a glass bowl and then in a microwave. Heat in three minute increments, stirring between each interval until contents are bubbling vigorously. Back off to 2 minute intervals, and continue stirring until liquid is thickened.)
If the contents start separating, add a bit of the milk and stir vigorously. Once the contents are thickened, remove from heat and allow to cool to room temperature. Again, if it starts to separate, add a bit of milk and beat with mixer.
While beating at slow speed, slowly add powdered sugar until frosting continues to hold its shape for a couple of seconds when beaters are removed. I find this usually takes about 2/3 of a bag of powdered sugar.
Spread immediately on cooled cake and allow to set at least an hour. cut, serve and enjoy.
3 squares unsweetened chocolate
1 stick of butter
1 large can evaporated milk
1 cup light brown sugar
1 tbsp vanilla (I like vanilla! - could back off to 1 tsp)
1 bag powdered sugar.
combine chocolate, butter, brown sugar, vanilla and 2/3 of the can of evaporated milk in a saucepan. Heat while constantly stirring until thickened. Novice hint - you can tell it is thickened when it has been bubbling heavily and liguid running off the stirring spoon lays on top of the surface for a short time.
(Alternate method - I use this. Place the ingredients in a glass bowl and then in a microwave. Heat in three minute increments, stirring between each interval until contents are bubbling vigorously. Back off to 2 minute intervals, and continue stirring until liquid is thickened.)
If the contents start separating, add a bit of the milk and stir vigorously. Once the contents are thickened, remove from heat and allow to cool to room temperature. Again, if it starts to separate, add a bit of milk and beat with mixer.
While beating at slow speed, slowly add powdered sugar until frosting continues to hold its shape for a couple of seconds when beaters are removed. I find this usually takes about 2/3 of a bag of powdered sugar.
Spread immediately on cooled cake and allow to set at least an hour. cut, serve and enjoy.
