Old Fashioned Chocolate Cake Frosting

Photo: Eva Taylor

Ingredients

1/2 cup of unsalted butter at room temperature

2 cups of icing sugar

3 tablespoons cocoa powder

1/2 teaspoon vanilla extract

1/4 cup Grandmarnier liquor (orange liquor)

Preparation

Beat butter until light and fluffy.

Add sifted icing sugar and cocoa and vanilla extract and beat until everything is combined and the frosting is light and fluffy (I have an attachment to my Cuisinart immersion blender that is more whisk-like and mixer and this makes the fluffiest frosting ever!).

Cut a piece of parchment paper a little larger than the cake, place on centre of your working dish.

Cut cake in half and place on centre of parchment on the working dish.

Drizzle the orange liquor on this half.

Frost the other half with about 1/2" frosting and place on top of the orange liquor half, like a sandwich.

Continue to frost the entire cake with the remaining frosting until it is all used up (or there is enough for the chef for a taste!)

Refrigerate covered tightly. I used an inverted Anchor glass dish with a rubber top.

When you are ready to serve, cut a new piece of parchment and place on top of your serving dish. Carefully slide cake to serving dish. Cake is excellent at room temperature, or just out of the fridge at midnight!

Enjoy!