CHOCOLATE FROSTING
Source: Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book
Makes 1 3/4 cups, enough to fill and frost a two-layer cake.

6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar

Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.

Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds.

Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2 minutes. The mixer’s sound will change when the frosting has thickened.

Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before using.

*Do not refrigerate the frosting, even if you don’t plan to use it for several days.