Gentle Readers . . . and Maxwell,
Today is my dear friend Rita's birthday. The first part of 2017 has been rough for Rita. Her beloved cat Karma died, and she's had surgery on both of her eyes. I hope you'll hop over to SoulComfort's Corner to wish her a happy birthday.
My Favorite Young Man had a birthday on Sunday. He's now thirty-seven years old. I mentioned that I would make a cake for him and use my mother's chocolate frosting recipe, and Anne in the kitchen of new happenings at the table and whatever asked if I share recipes. I do share, so today instead of grammar tips, you get chocolate frosting tips.
This recipe is not exactly the same as my mother's because I've modified it over the years. It was a big favorite when my children were growing up, and a big favorite when I was growing up.
First, bake a 13x9 cake. This frosting isn't thick enough to stay on a layer cake. I like to get pretty durn fancy, so I used a yellow cake mix.
Slop about one-third cup butter and one-third cup milk in a small saucepan. Add one cup semi-sweet chocolate chips (I think my mom used two squares unsweetened baking chocolate, but in a second, you'll know why I use the chocolate chips).
Stir over low heat until the chocolate chips melt. Eat a few chocolate chips before you put the pan on the burner because you'll need strength from the chocolate to get through this detailed and complicated process.
When you buy the chocolate chips, be sure to get a much bigger package of them than you need. Pour the remaining chocolate chips into a Tupperware container and hide them in the back of a cabinet in case of a chocolate emergency, which can occur as frequently as everyday.
Here's what the mixture looks like when the chocolate chips have melted. It's kind of like chocolate soup.
Stir in one cup of granulated sugar. Return to heat, a little bit higher, but watch it carefully.
Bring to a low boil for one minute. Remove the mixture from the stove and set the bottom of the pan in cold water. DO NOT let the water get in the pan. Stir the chocolate until you feel it getting thicker.
Dump the chocolate on the cake. If you pour it on from one end of the cake to the other, then you don't have to spread it out.
Let it cool for a bit so the chocolate hardens some, but you want it to remain kind of soft because that's how it tastes best (helpful hint: you can also make this frosting, let it cool a bit, and then pour as much as you want on a bowl filled with ice cream; you will think you have died and gone to heaven).
Cut a piece of cake and put it on a pretty red plate. Devour.
Now here's what irritated the heck out of me when the kids were young and my son still does this: the corner pieces are the best because the frosting runs down along the front and the side of the cake. See how I cut a piece of cake from the first corner? It stands to reason that the next piece of cake would be cut from the middle, but oh no! My son cut the next piece from the other corner. Thus, you end up with a cake that is nothing but middle, but it still tastes good.
Yes, Hurricane, you can have your cake and eat it, too.
Infinities of love,