Companion to Wellesley Fudge Cake
4 baker’s unsweetened chocolate squares
2 tablespoons butter
1 lb confectioners’ sugar (sometimes called icing or powdered sugar, 4 cups)
1 dash salt
½ cup milk
1 teaspoon vanilla extract
Melt chocolate with butter over very low heat, stirring constantly until smooth. Remove from heat. Combine sugar, salt, milk and vanilla. Add chocolate, blending well. If necessary, let stand until of spreading consistency, stirring occasionally. Spread quickly, adding a small amount of additional milk if frosting thickens. Makes about 2 ½ cups, or enough to cover tops and sides of two 8 or 9 inch layers, the top and sides of one 9-inch square or 13 x 9 inch cake, or the tops of 24 cupcakes.
Recipes out of the Blond Box 