Recipe - Creamy Chocolate Under Frosting And Deep Chocolate Glaze

One half cup Butter
One fourth cup Milk
1/8 teaspoon Salt
1 Egg
1 pound (4&One half cup) confectioners
sugar
1 teaspoon Vanilla
4 Squares Baker's unsweetened
chocolate, melted

DEEP CHOCOLATE GLAZE
1/3 cup Granulated sugar
1 teaspoon Butter
One fourth cup Water
1 tablespoon Milk
2 Squares Baker's unsweetened
chocolate, melted over hot
water

Cream butter until soft. Beat in the salt and about 1&One half cups sugar. Then
add egg, vanilla and melted chocolate; blend well. Beat in remaining sugar
alternately with milk, beating after each addition until smooth (if
necessary, place bowl of frosting in larger bowl of cold water and chill
until frosting is of spreading consistency). Use to fill and frost 3 8
inch cake layers, spreading One half cup between each layer and on top and the
remaining frosting around the sides of the cake. Then top with the Deep
Chocolate Glaze.

DEEP CHOCOLATE GLAZE: In small saucepan, combine sugar and water. Bring to
a boil; boil One half minute, stirring constantly. Slowly stir into chocolate;
then stir in butter. Slowly beat in milk. Beat until of spreading
consistency. While glaze is still warm, pour onto top of frosted cake.
Spread to edges and drizzle over sides at intervals. Let stand until glaze
is set before cutting. This makes a gorgeous looking cake! Posted to Recipe
Archive 16 Mar 97 by ted by: ajewell@sound.net on Mar 16, 9