A couple of blog
posts ago I told you about Mr. O-P's return to his homeland of New Jersey. His nephew
made this possible by flying here, driving Mr. O-P and his car to New Jersey, and
letting him stay with him for two wonderful, amazing weeks (Did I really say
that?) while he visited family and friends, and then driving him back. Frankly, I think nephew Bill, did
me a bigger favor than he did his uncle, and my guess is that I had the better
time.
Upon their return I prepared a special meal by way of appreciation. The meal in question included Barbecued
Beef Sandwiches, Warm
New Potato Salad, and Bill's favorite dessert, chocolate cake. I used my “go
to” chocolate cake recipe, Chocolate
Stout Cake, the best tasting, most
decadently rich and delicious chocolate cake on the planet, IMHO, and topped it
with this double fudge frosting that was out of this world. Bill had three
large pieces! Homemade frosting is so much better than the canned stuff and
while this takes a teeny bit of time, it is certainly time well spent. This is so
good you'll be spooning it right out of the bowl.
Double Fudge Frosting
Double Fudge Frosting
3/4 cup (1 1/2
sticks) unsalted butter
3/4 cup sugar
3/4 cup half and
half
1 Tablespoon
espresso powder
4 ounces (1 pkg.
Baker’s) unsweetened chocolate, chopped
6 ounces semisweet
chocolate chips
1 teaspoon vanilla
extract
2 1/2 cups powdered
sugar
Combine butter,
sugar, half and half, and espresso powder in a medium/large saucepan. Stir over
medium heat until sugar and espresso powder dissolve and mixture comes to a
simmer. Remove from heat, and add both types of chocolate; whisk vigorously until
smooth. Stir in vanilla. Pour chocolate mixture into a large bowl. Sift in
powdered sugar and whisk vigorously to blend. Press plastic wrap/cling film onto the surface of
the frosting. Chill until firm enough to spread, about 1 1/2 hours.
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