The Vintage Chiffon Cake Site

Frostings/Icings, etc.

Chocolate Cream Icing (Version 2)

Combine a 6-oz.
pkg. semi-sweet chocolate bits and
1 cup heavy cream in saucepan
over low heat. Stir constantly un-
til chocolate melts. Bring to a boil,
then simmer about 1 minute. Cool
to lukewarm. Add 1 tsp. vanilla.
Beat about 2 minutes or until
bubbles appear; refrigerate until
thick enough to spread on cake.
To decorate with polka dots: beat
together 1 cup sifted confection-
ers' sugar and 3 to 4 tsp. water.
Drop from end of spoon onto cake.

This recipe has the same name as . . . Chocolate Cream Icing . . . but:

Uses only semi-sweet chocolate bits/chips.

Source: Official print ad.