CHOCOLATE CARAMEL SYRUP
Melt
2 squares bitter chocolate over hot water.
In a saucepan put
¾ cup sugar and
¼ cup water, and cook until it forms a dark brown syrup.
Add
½ cup boiling water and cook until thick.
Add slowly to the melted chocolate and stir until smooth.
CHOCOLATE CARAMEL FROSTING
For frosting boil
Chocolate caramel syrup remaining from cake and cook to soft-ball stage.
Beat
2 egg whites until stiff and continue beating while slowly adding the syrup.
Then add, a little at a time, enough
Sifted confectioners' sugar to make of right consistency to spread.