Baker’s double fudge chocolate frosting (1966)

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Baker’s new double fudge chocolate frosting

Deeper, darker and more delicious than any cocoa could ever make it because it’s made with four squares of rich, pure Baker’s Chocolate.

A new honest-to-goodness chocolate frosting. Rich and moist, velvety smooth and bursting with the aroma and unforgettable flavor of full-bodied chocolate, because it’s made with Baker’s Unsweetened Chocolate. Cocoa could never make a frosting like this, because cocoa has most of its chocolate richness removed. And we should know — we make them both.

Baker's double fudge chocolate frosting

Double fudge chocolate frosting recipe


4 to 5 squares Baker’s Unsweetened Chocolate
2-1/4 cups unsifted confectioners’ sugar
1/4 cup hot water
2 eggs or 1 egg
6 tablespoons soft butter


Melt chocolate, place in bowl. Add sugar, water; blend. Add yolks one at a time; beat after each. Add butter, a tablespoon at a time; beat well after each. (If too soft to spread, place bowl in cold water, stir frosting to spreading consistency.)

Makes enough to cover top and sides of one 9 x 13-inch cake, or two 9-inch layers.

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