Checkerboard cake & Dark chocolate buttercream

Ingredients

• 3.5 oz dark chocolate use more for a darker icing - up to 7 oz

• 2 lbs powdered sugar, sifted

• 1 lb butter

• 2 tsp vanilla

• 6 Tablespoons milk, as needed

Instructions

1. Melt chocolate in the microwave or over a double broiler on the stove. Allow to cool while you make the icing.

2. In the bowl of a mixer with the paddle attachment, cream the butter until light and fluffy.

3. Gradually add sugar, frequently scrap down the bowl as you go. Add vanilla and beat until icing is smooth.

4. Adjust icing to a spreading consistency. If it is too thick add the milk. If too thin add more sugar. You want it to be easy to spread so it doesn't tear the cake when you ice, but not so loose it drips down the sides.

#cake #koek #darkchocolate #buttercream #choctober