Since it is too cold and wet to play out in the garden I have been playing the the kitchen. I call it scientific experimentation. Sam always agrees to test my 'experiments' to further scientific advancement. I love chocolate. He loves butterscotch. Harriet Church's Chocolate Pan Frosting has an exquisite taste and fudge-like consistency. I decided to try to 'kick it up a notch' so I doubled the cocoa and added a cup of Nestles Butterscotch chips with marvelous results. You could put this stuff in a pan alone as fudge but it takes a great chocolate cake and knocks it off the charts. I love this stuff!
Chocolate Butterscotch Pan Frosting
Yield: Frosting for (13 x 9 x 2 cake)
6 tablespoons butter
½ cup unsweetened cocoa powder
1/4 cup whole milk
1 cup butterscotch chips
3 to 3 ½ cups sifted powdered sugar
2 teaspoon vanilla
Melt butter in medium saucepan over low heat, 2 – 3 minutes. Stir in cocoa powder, milk and butterscotch chips. Cook another minute, stirring, until mixture thickens and just begins to come to a boil. Remove pan from heat. Stir in vanilla and 2 cups of powdered sugar. Stir until you have a smooth mixture with a nice gloss. Then more powdered sugar and milk if needed, until frosting is thickened and smooth and the consistency of hot fudge sauce. Ladle warm frosting liberally over cooled cake. Frosting will harden as it cools. Work quickly; this frosting goes on best while still warm.
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