Chocolate Butter Cream Frosting
8 oz. baking chocolate, unsweetened
1/2 lb unsalted butter
2 egg yolks or 1/4 c Egg Beater egg substitute
1/2 lb powdered sugar (a.k.a., confectioner's sugar, 10X, frosting sugar)
vanilla extract to taste
Melt 4-5 oz. of chocolate over very low heat. Allow to cool completely or frosting will be ruined (the heat will cook the egg yolks and you'll end up with Egg Drop Frosting).
Cream butter in bowl until light and airy. Add egg yolks or egg substitute, vanilla extract, cooled chocolate. Gradually add powdered sugar until frosting is of spreadable consistency.
(Taste it to make sure it's not over sweet.)
This recipe calls for raw egg yolks. Eggs can harbor harmful bacteria including salmonella. To avoid this risk, substitute an egg substitute like Egg Beaters.
Submitted by Gretchen Grant
Contributed on: and modified on Tuesday February 28th, 2006