Old Fashioned Chocolate Filling And Frosting Recipes

Steps:

• Melt the chocolate and butter together in top of a double boiler.
• Mix the cornstarch with the milk; add slowly to melted chocolate, stirring until thick and smooth.
• Add 1 1/2 cups confectioners' sugar and salt to egg yolks; add to chocolate mixture.
• Continue to cook while while beating until smooth.
• Add vanilla and cool.
• **Usehalf of the mixture to fill or spread between layers of the cake**.
• Use the other half for frosting by adding remaining 2 cups of confectioners' and the cream slowly to the mixture and beat until smooth.

Steps:

• Sift sugar, cocoa powder, and salt into a medium bowl; set aside.
• Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until fluffy. Reduce speed to low. Gradually add sugar mixture. Mix in chocolate and sour cream. Use immediately.

Steps:

• In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
• Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
• Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
• When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
• Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.