3 squares Baker’s Unsweetened Chocolate
1½ cups milk
3 cups sugar
Dash of salt
3 tablespoons light corn syrup
3 tablespoons butter
1½ teaspoons vanilla
Add chocolate to milk and place over low flame. Cook until mixture is
smooth and blended, stirring constantly. Add sugar, salt, and corn
syrup; stir until sugar is dissolved and mixture boils. Continue
boiling, without stirring, until a small amount of mixture forms a very
soft ball in cold water (232°F.). Remove from fire. Add butter and
vanilla. Cool to lukewarm (110°F.). Beat until of right consistency to
spread. If necessary, place over hot water to keep soft while spreading.
Makes enough frosting to cover tops and sides of two 9-inch layers, or
top and sides of 8 × 8 × 2-inch cake.