Ingredients:
4 ounces Bakers German sweet chocolate, melted and cooled
2 sticks butter, softened
1 - 2 tbs milk or chocolate milk
4 cups powdered sugar
Instructions:
In a large mixing bowl, cream butter on high for several minutes until very light and fluffy. Scrape down sides. With mixer on low, pour in melted chocolate and mix until well combined with butter. Scrape down sides again. Add powered sugar about 1 cup at a time, mixing until combined after each addition. After all powered sugar has been added, scrape down sides again, turn mixer on medium, and slowly add just enough milk to get correct spreading consistency.
Chocolate Hazelnut Frosting:
For chocolate hazelnut frosting, add 3-4 tbs chocolate hazelnut spread (I use Nutella) when adding melted chocolate to butter in the recipe above.
Also note that this recipe can be easily doubled to frost a layer cake. You don't need as much icing with a pound cake so the half recipe suits just fine.
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