Chocolate Buttercream I
Frosts tops of 2 (8-inch) cake layers.
1 cup (6 oz pkg) semisweet chocolate pieces
¼ cup boiling water or hot coffee
2 tbsp confectioners’ sugar
2 eggs, at room temperature
¼ lbs butter, at room temperature
2 tbsp rum
Place chocolate in food processor. Add the liquid and process until chocolate has melted.
Add sugar, eggs, butter and rum; blend until smooth
In warm weather, chill to spreading consistency. Frost cake and refrigerate.
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