Mr. Kwasny's Class

                         Chocolate icing…can be used for cream puffs, brownies, cakes, éclairs

Very easy to make but delicious…..

2 oz. unsweetened baker’s chocolate….3 oz. for a real treat!!   (this usually is three squares)

¾ stick of butter…or, as my grandma did: pinch off the very end of a stick and use the big part

1 t. vanilla

7/8 box confectioner’s sugar (if a box is 16 0z, you can do the math…this is not set in stone….experiment)

1 c. of warm coffee to add as needed (brewed coffee, that is)

1.  Melt chocolate…use double boiler (you can nuke in microwave)
2. Soften butter
3. Mix softened butter and melted chocolate…mix well
4. Add vanilla and mix together
5. Add a little sugar and mix well…beat until smooth
6. Continue adding sugar a little at a time….beat after each addition
7. As icing thickens, add a tad of coffee…to thin out
8. Continue…..you will have to keep tasting icing  AND checking its thickness
9. For a two layer cake, you should double this…to make sure you have enough icing

NOTE:  there is no precise measuring here except with the vanilla…if you add too much coffee, you will have very runny icing….sugar will help thicken…..will spread easily…if not enough butter, icing may harden after spreading…this is ok but some picky people don’t like hard icing!!