CHOCOLATE RIBBON FROSTING

By stepjo7269

Southern Living Cooking School Cookbook p. 48.

Ingredients

• Directions:
• 1/4 cup butter or margarine, softened
• 2 (1 ounce) squares semisweet chocolate, melted and cooled
• 1 cup sifted powdered sugar
• 1 tablespoon half-and -half or milk
• ●Combine all ingredients in a medium mixing bowl.
• ●Beat until well blended.

Preparation

Step 1

Use to decorate Butterscotch Pecan Pound Cake.