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5 tablespoons butter

¼ cup milk

1 cup milk chocolate chips

Place the granulated sugar, butter, and milk in a small saucepan over medium-high heat and stir until the mixture comes to a boil, 3 minutes. Still stirring, let the mixture boil until the granulated sugar dissolves, 1 minute longer. Remove the pan from the heat and stir in the chocolate chips. Continue stirring until the icing is smooth and the chocolate has melted. Let the icing cool in the pan for 5 minutes. When you spread the icing over a cake it will run down the side, then set up.

CHOCOLATE SYRUP FROSTING

NO CHOCOLATE FROSTING could be simpler or more sublime, with a silky, fudgy texture. It’s a snap to make, since it requires no cooking. Thanks to Maryann Wilkerson of Little Rock, Arkansas, for sharing this recipe. Try it on Maryann’s Chocolate Layer Cake (page 107).

makes:

3 cups, enough to frost the top and center of a a 2- or 3-layer cake or 24 cupcakes

prep:

10 minutes

8 tablespoons (1 stick) butter, at room temperature

½ cup unsweetened cocoa powder

½ cup chocolate syrup

4 cups confectioners’ sugar, sifted

2 tablespoons milk, plus more if needed

1 teaspoon pure vanilla extract

Dash of salt

Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl and beat with an electric mixer on low speed until just combined, 1 minute. Add the confectioners’ sugar, 2 tablespoons of milk, and the vanilla and salt and beat on low speed until the confectioners’ sugar is combined. Increase the mixer speed to medium-high and beat until smooth and spreadable, 1 minute longer. Add a little more milk if the frosting is too thick to spread.

CHOCOLATE GANACHE

ONE OF THE SIMPLEST FROSTINGS imaginable, ganache contains just two ingredients, hot cream and chopped semisweet chocolate. If you’d like to add a tablespoon of your favorite liqueur at the end, that makes just three ingredients. The right temperature is everything—make sure the cream heats long enough to be hot enough to melt the chocolate. As the ganache cools you’ll see that it thickens and becomes more spreadable.

makes:

2 cups, enough to thinly frost a 2-layer cake or 24 cupcakes

prep:

5 minutes

cool:

45 minutes to 1 hour

8 ounces (11/3 cups) semisweet chocolate chips

¾ cup heavy (whipping) cream

1 tablespoon liqueur of your choice, or 1 teaspoon pure vanilla extract (optional)

Place the chocolate chips in a large stainless steel mixing bowl. Pour the cream into a small heavy saucepan, place over medium heat, and bring to a boil, stirring. Remove the cream from the heat and pour it over the chocolate. Using a wooden spoon, stir until the chocolate is melted. Stir in the liqueur or vanilla, if using. Let the ganache cool at room temperature until spreadable, 45 minutes to 1 hour.

To generously frost a 2- or 3-layer cake, follow the steps but use:

16 ounces (22/3 cups) semisweet chocolate chips

1½ cups heavy (whipping) cream

2 tablespoons liqueur of your choice, or 2 teaspoons pure vanilla extract (optional)

MY COCONUT PECAN FROSTING

THE CLASSIC FROSTING for a German chocolate cake, I love this frosting on cupcakes, too. It takes a little longer to make than some frostings because you’ve got to stir it carefully on the stove, but for special occasions it is worth it. For best results, toast the pecans and coconut separately for four to five minutes in a 350°F oven before adding them to the frosting. German chocolate cakes aren’t frosted on the side—this frosting wouldn’t stick—so the recipe makes just enough to frost between the layers and on top of the cake.

makes:

3 cups, enough to frost the top and center of a 2- or 3-layer cake or 24 cupcakes

prep:

35 minutes

cool:

20 minutes

1 can (12 ounces) evaporated milk

1½ cups granulated sugar

12 tablespoons (1½ sticks) butter

4 large egg yolks, lightly beaten

1½ teaspoons pure vanilla extract

2 cups sweetened flaked coconut, toasted

1½ cups chopped pecans, toasted

Place the evaporated milk, granulated sugar, butter,