Makes enough for one 9x13 or two 8 or 9-inch round cakes
Prep time: 5-10 minutes
(butter: .25, cocoa: .25, milk: .07, sugar: .70., other: .03)
1/2 C (1 stick) butter
1/2 C cocoa
3/8 C (6 Tbsp) milk
4 C powdered sugar
1/2 tsp mint extract
Heat butter, cocoa, and milk. If you want to feel sweet and old-fashioned-y, you can do this in a saucepan. It smells lovely and invokes images of early 20th century grandmothers. If you're onto the 2nd birthday of your 4th child and it's 16 days after Christmas, you can do this in a big microwave safe bowl in the microwave. You need to heat it until your butter is nearly melted and everything is warm.
Now beat it all together until it looks like chocolate awesomeness. But don't taste it because unless you like things 100% dark, it won't taste good. Now try telling your kids that. Okay, add the powdered sugar and beat it until there are no lumps and it's creamy and beautiful. Now try keeping your kids and their spoons and their clean shirts out of it.
Add the mint extract. Beat it in and you're done. Frost the cake when it's fairly cool. If it's in a 9x13 inch pan, it needn't be entirely cool, but it can't be hot either.
Now go change your shirt. I think someone grabbed your arm.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com