Betsy Makes 2 1/2 cups for eight-layer cake. If using for a one or two layer cake, cut recipe in half.
- 1 cup sugar
- 6 Tbs. all purpose flour
- 1/2 tsp. salt
- 1/4 cup dark cocoa or two ounces shaved unsweetened chocolate. Add more if the color is not a deep, dark chocolate when blended into the milk.
- 2 1/2 cups milk
- 2 beaten eggs
- 2 Tbs. butter
- 2 tsp. vanilla
In a microwave-proof bowl combine sugar, flour, chocolate and salt. Slowly whisk in milk until smooth. Microwave on high for 2 minutes, stirring occasionally. Continue cooking and stirring at 30 second intervals until mixture has started to bubble and is thickened to the consistency of honey. Temper eggs by stirring three or four tablespoons of the milk mixture into the beaten eggs and then stir the egg mixture back into the milk. Continue cooking at twenty second intervals until mixture holds its shape when scooped with a spoon. It should be the consistency of frosting. Blend in the butter and vanilla and allow it to cool.
NOTE: If using stovetop, cook milk mixture over medium heat, stirring constantly until it thickens; cook and stir for two minutes. Avoid letting it scorch by stirring constantly. Temper eggs with some of the milk mixture and add all back to the milk mixture, stirring until smooth. Cook until it just comes to a boil, then add the butter and vanilla and allow it to cool.