Recipe: Chocolate on Chocolate Frosting (under-frosting and over-glaze, 1960's)

CHOCOLATE ON CHOCOLATE FROSTING

CREAMY CHOCOLATE UNDER-FROSTING

1/2 cup butter or margarine
1/8 teaspoon salt
1 pound (about 4 1/2 cups) unsifted confectioners' sugar, divided use
1 egg (pasteurized)
1 teaspoon vanilla
4 squares (1 ounce each) Baker's Unsweetened Chocolate, melted
1/4 cup milk

Cream butter until soft. Beat in the salt and about 1 1/2 cups of the sugar. Then add egg, vanilla, and melted chocolate; blend well. Beat in remaining sugar alternately with the milk, beating after each addition until smooth. (If necessary, place bowl of frosting in larger bowl of cold water and chill until frosting is of spreading consistency.)

Use to fill and frost three 8-inch cake layers, spreading 1/2 cup between each layer and on top and the remaining frosting around sides of cake. Then top with Deep Chocolate Over-Glaze.

DEEP CHOCOLATE OVER-GLAZE

1/3 cup granulated sugar
1/4 cup water
2 squares (1 ounce each) Baker's Unsweetened Chocolate, melted over hot water
1 teaspoon butter
1 tablespoon milk

In small saucepan, combine sugar and 1/4 cup water. Bring to a boil and boil 1/2 minute, stirring constantly. Slowly stir into chocolate; then stir in butter. Slowly beat in milk. Beat until of spreading consistency.

While glaze is still warm, pour onto top of frosted cake. Spread to edges and drizzle over sides at intervals. Let stand until glaze is set before cutting.

Makes enough frosting and glaze for an 8-inch, 3-layer cake
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage magazine recipe clipping, Baker's Chocolate ad, American Home Magazine, March 1968