BITTERSWEET FROSTING

by Mary Ann Lee
(Clifton Park, NY 12065)

9 OUNCES UNSWEETENED CHOCOLATE
1/2 CUP PLUS 2 TABLESPOONS UNSALTED BUTTER, SOFTENED
2-3/4 CUPS SIFTED CONFECTIONER'S SUGAR
1/4 CUP HOT WATER
3 LARGE EGGS, ROOM TEMPERATURE
1/8 TEASPOON SALT
1-1/2 TEASPOONS VANILLA EXTRACT

Melt the choclate with the butter. Set aside to cool completely.

In a large bowl, combine the confectioner's sugar, water and melted chocolate. Stir only to dampen the sugar. Add the eggs one at a time, beating well after each addition. Add the salt and the vanilla and mix well.

Use the frosting as a filling between the cake layers and to frost the top and sides of the cake. Cover and refrigerate the cake after it is frosted. Remove the cake from the refrigerator and let reach room temperature before serving. Enjoy!