Ingredients

1 1/2 pounds milk chocolate, chopped
12 ounces semi-sweet chocolate, chopped
2 1/4 cups unsalted butter, softened

Directions

1. Combine milk and semi-sweet chocolates in the top of a double boiler. Set over simmering water. Stir until smooth and cool until no longer warm to the touch.

2. In a mixing bowl, beat the butter with the whip attachment at medium speed, then beat in the cooled chocolate until uniform in color, about 3 minutes.

3. Place the mixing bowl with the frosting into the refrigerator for 10 minutes to firm the mixture.

4. Place the frosting back in the mixer and whip for a few minutes to create air and gain volume.

5. Spread the icing between the two layers of the baked cake, then ice the complete cake.

6. Place the remainder of the icing into a pastry bag fitted with a star tip and decorate with a shell border on the top and bottom. Yield: 5 cups of frosting.

Note: This is a creamy, textured frosting to be used on a layered cake. Its yield is enough for two cakes, but do not cut recipe in half — it won't work. You can also use this icing as a glaze by changing step two by having chocolate somewhat warm when incorporating it into the butter. This causes the butter to melt, creating a different texture.

Each 1/2 cup serving contains 886 calories, 75g fat, 57g carb, 490mg sodium, 111mg cholesterol.