This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Add 1 1/2 squares (1 1/2 ounces) of shaved chocolate to the milk in the recipe for Cream Filling when it is put on to scald; then finish as directed. Increase the sugar to 1/2 cupful.
2 squares (ounces) chocolate 1 cupful boiling water 3/4 cupful sugar 1 teaspoonful vanilla
1 teaspoonful butter
2 tablespoonfuls corn starch, dissolved in
1/2 cupful cold water
Melt the chocolate. Add the boiling water, sugar and butter, and then the corn starch. Boil at least five minutes. Cool and flavor.
Prepare according to the recipe for Boiled Frosting; spread it on the cake, and, when it is stiff, pour on a thin layer of melted chocolate, either the ordinary cooking chocolate, which will give a slightly bitter taste, or dipping chocolate, as is used for candies.
Use the proportions as given in the preceding recipe for Confectioner's Frosting, and add with the sugar 1 1/2 tablespoonfuls of powdered cocoa.