I could eat this by the spoonfuls!
12 ounces milk chocolate--okay, I live in Fort Stockton and don't have access to quality chocolate. But I LOVE Hershey bars. So I used giant Hershey bars.
1/2 cup + 2 Tablespoons (5 fluid oz) whipping cream
5 Tablespoons butter
1 teaspoon vanilla--I always use the pure stuff; no imitation vanilla for me!
Melt the chocolate--either in microwave or double boiler--being careful to not burn; remove from heat, stirring well to remove any lumps. Gradually stir in cream--the chocolate became too firm, so I placed it back over the hot water in the double boiler just until mixed. Allow to cool until no longer warm to the touch; about 30 minutes. Gently whisk in softened butter, one tablespoon at a time, being careful to not incorporate too much air. Stir in vanilla.
Use now or allow to sit for a few hours. It will become thicker as it sits at room temperature. Frost the cake, and try not to eat it by the spoonfuls!
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