YIELD 2 ½ cups

INGREDIENTS:

9 oz CHOCOLATE, COOKING CHIPS, SEMISWEET
2 oz BUTTER
1 lb SUGAR, POWDERED, SIFTED
½ oz MILK, NONFAT, DRY
Pinch SALT
3 ¾ oz WATER, WARM

METHOD:

  1. Melt chocolate chips and butter or margarine over very low heat.  Place in mixer bowl.
  2. Sift together powdered sugar, milk, and salt; add to chocolate mixture.
  3. Blend in just enough water to obtain spreading consistency. Mix at medium speed 3 minutes or until smooth. 
  4. Spread immediately on cool cakes

Notes

1              In Step 1, chocolate-flavored baking chips may be substituted for semi-sweet chocolate chips.
2              For 9-inch, 2-layer cakes:  Spread about 1-3/4 cups frosting per cake.
3              For cupcakes:  Spread about 1 tablespoon of frosting on each cupcake.