Chocolate frosting

I've been playing around with recipes for chocolate frosting & found that the cooked type (for red velvet cakes) is VERY good when you add melted chocolate!! This recipe will make enough to frost a cake made in a 9x13" pan. If you're making a layer cake, I'd adjust the ingredients to produce a higher yield.

In a saucepan, mix 1/3 cup flour with 2 cups milk. Heat, stirring frequently with a whisk, until the mixture begins to come to a light boil and becomes thickened. It'll look like pudding. Cook a few minutes longer until quite thick, stirring constantly to prevent it from getting lumpy. Remove from heat - put a sheet of waxed paper directly on top of the mixture to prevent a crust from forming. Cool completely, at least an hour or more.

Cream together (with mixer) on a medium speed:

2 cups sugar

1 cup softened butter

1 tsp. vanilla

3-4 squares (depending on how chocolatey you want this) of unsweetened chocolate, melted and cooled

Raise the speed of the mixer to medium high and beat until light and fluffy, 2-3 minutes.

Add the cooked/cooled milk-flour mixture to the butter-sugar-vanilla and beat on a higher speed (scraping down the sides of the bowl often) for 4-5 minutes, or until it's the consistency of whipped cream. Continually scrape down the sides of the bowl with a rubber spatula.

Frost your cooked, cooled cake. Lick the spatula & bowl thoroughly. :)