2 squares semisweet chocolate 1 tablespoon butter or margarine 3/4 cup milk 1 tablespoon cornstarch 1/2 cup sugar 1/2 teaspoon vanilla
In a small saucepan melt butter and chocolate together over low heat. Add the cornstarch and sugar and mix well. Add the milk and continue to cook stirring constantly until thick like frosting. Stir in vanilla. Cool thoroughly before using.
In a small saucepan, heat the ½ cup butter or margarine, the 4 Tbsp. cocoa, and the 6 Tbsp. buttermilk. Remove from heat, pour into bowl, add the 1 tsp. vanilla and 2 cups confectioners sugar. Beat on medium speed with an electric mixer until smooth. If mixture is too stiff, add a little more buttermilk, 1 tablespoon at a time. Frost brownies when cooled completely.
Makes enough to frost 2 dozen 3-inch brownies, or one 9x13 inch pan of brownies.
1 cup shortening 1 cup butter 4 to 5 cups sifted powdered sugar 4 to 5 tablespoons milk 1 1/2 teaspoons almond extract
Cream together shortening and butter. Add the extract and knead until fluffy. Beat in the powdered sugar 1 cup at a time. Add the milk alternately with the powdered sugar 1 tablespoon at a time until the icing reaches the desired consistency. Color as desired.
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