ULTIMATE EXOTIC ICING – FOR EXOTIC CAKE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 197). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
2 ounces unsweetened chocolate
6 ounces semi-sweet chocolate chips
2 ounces light rum
¼ pound butter
1-pound powdered sugar
4 ounces (liquid) coffee cream or heavy un-whipped cream
INSTRUCTIONS:
In top of double boiler, over simmering water, melt unsweetened chocolate and semi-sweet chocolate chips with light rum and butter, beating until smooth. Remove from heat. Beat in powdered sugar and (liquid) coffee cream or heavy un-whipped cream.
Assemble layers of my Exotic Chocolate Cake with one recipe of my Buttercream Icing (see “Recipes” tab) and then cover the top and sides with this Ultimate Exotic Icing. Chill before serving 8 to 10, lavishly.
NOTE: Icing may be thinned to spreading consistency, if too thick, with a little more rum or a few teaspoons of hot coffee.
See also…
