Recipe courtesy of Emeril Lagasse


  • 1 pound butter, softened
  • 4 cups powdered sugar
  • 12 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla


Using an electric mixer, fitted with a wire whip, beat the butter until soft. Add the sugar, 1/2 cup at the time, mix until smooth. Add the chocolate and vanilla, mix well. Spread the frosting on top of the cake. Slice and serve.


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