Recipe from Family Circle
About 2-2/3 cups
4 bars (1.55 ounces each) milk chocolate, broken up
1 box (1 pound) confectioners' sugar
6 tablespoons milk
1/4 cup (1/2 stick) unsalted butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
Place chocolate in a small saucepan. Melt over medium-low heat, about 3 minutes. Cool slightly.
Gradually beat in remaining sugar until good spreading consistency.
Use a pastry brush to sweep loose crumbs from one cake layer (see Classic Yellow Cake recipe). Place layer, bottom-side up, on pedestal. Spread 1 cup frosting on top of layer. Brush loose crumbs from second layer; stack on first, bottom-side down. Secure with skewers. With an angled spatula, transfer 1/4 cup frosting to side of cake. Quickly spread on side, rotating cake as you go along. Repeat with more frosting, working all around cake. At this point, there should be about 1 generous cup of frosting left for the top. Remove skewers; spread remaining frosting on top of cake. Swirl top with back of spoon, if desired. Makes about 2-2/3 cups.
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