This is a firmer chocolate frosting that goes great with a classic, yellow cake or for that matter, any cake. This recipe makes about 2 cups frosting.

Ready

• 8 oz bittersweet chocolate
• 1 stick (4oz) butter, softened at room temperature
• ½ cup powdered sugar

Set

• Double boiler
• Serrated knife
• Cutting board
• Spatula
• Mixer with paddle

Go

1. Heat water in double boiler.
2. Chop chocolate with serrated knife into small pieces (about ⅛”-¼”).
3. Cut butter into small pieces.
4. Add chocolate and butter to double boiler, stirring for about 2 minutes until chocolate is melted.
5. Remove top from heat.
6. Sift powdered sugar, a little at a time, into chocolate. With spatula, stir for several minutes until sugar is incorporated. Don’t worry if it at first looks lumpy, it will smooth out as more sugar is added.
7. Spread on cake.
8. If you want to make ahead, wrap tightly with plastic wrap and refrigerate. Will hold for about 2-3 days.
9. To use from refrigerator, place in mixer with paddle and beat for 4-5 minutes.

What you should know

If you don’t have a double boiler, place a heat-proof bowl (Pyrex or stainless steel) over a medium pan of simmering water.