The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Cake Fillings And Frostings › Chocolate Frosting III

Chocolate Frosting III

2 squares chocolate 1 teaspoon butter 5 tablespoons hot water Confectioners' sugar 14 teaspoon vanilla Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of right consistency to spread. Flavor with vanilla.

Read next

← Chocolate Frosting IIWhite Mountain Cream →