Fudge Sauce And Frosting
|Unsweetened baking chocolate squares||5|
|Butter||1⁄2 Cup (8 tbs)|
|Powdered sugar||3 Cup (48 tbs)|
|Evaporated milk||1 2⁄3 Cup (26.67 tbs)|
|Vanilla||1 1⁄4 Teaspoon|
Melt chocolate and butter in saucepan. Remove from heat. Add powdered sugar alternately with milk, blending well after each addition. Bring to a boil over medium heat, stirring constantly. Then cook and stir about 5 minutes, or until mixture thickens and is creamy. Remove from heat; stir in vanilla. To use as sauce: Spoon warm sauce over ice cream, cake, and other desserts, allowing 2 to 3 tablespoons per serving. Sauce may be prepared in advance; cover and store in refrigerator. Reheat over hot water, stirring frequently. It's marvelous for hot-fudge sundaes. To make frosting: Cool 2 cups sauce thoroughly, to room temperature. Then add 2 cups powdered sugar, blending well. Makes enough to cover tops and sides of two 8- or 9-inch layers. To make glaze: Cool 2 cups sauce to lukewarm. Then add 2 cups powdered sugar, blending well. Use on angel food or pound cake, ÃƒÂ©clairs, cream puffs, and other desserts.