4 to 5 squares Baker’s Unsweetened Chocolate
2 1/4 cups unsifted confectioners’ sugar
1/4 cup hot water
2 egg yolks or 1 egg
6 tablespoons soft butter


Melt chocolate, place in a bowl. Add sugar, water; blend. Add yolks one at a time; beat after each. Add butter, a tablespoon at a time; beat well after each. (If too soft to spread, place bowl in cold water, stir frosting to spreading consistency.)

Makes enough to cover the top and sides of one 9×13 cake or two 9-inch layers. 

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