Ingredients
4 tablespoons butter
4 blocks (4 ounces each) Hershey’s Baking Chocolate
1/3 cup hot milk
3 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
Method
1. Melt the butter and baking chocolate together using a double boiler, stirring constantly until the mixture is smooth and fully combined.
2. Pour the hot milk over the sifted confectioners’ sugar and beat until the mixture is smooth and lump-free.
3. Add the vanilla extract, salt, and the melted chocolate mixture to the sugar and milk. Beat the combined ingredients until the frosting is smooth, glossy, and thickened, about 5 minutes.
This recipe makes enough frosting to fill and top two 9-inch cake layers. Store covered at room temperature for short-term use, or refrigerate if you plan to keep it longer; bring to room temperature and rebeat before spreading for best consistency.