3 egg yolks
4 tablespoons butter
Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating well after each addition. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake (generously), or top and sides of 10 × 10 × 2-inch cake, or about 2 dozen cup cakes.
Custard Cream Filling
⅓ cup sugar
3 tablespoons Swans Down Cake Flour
Dash of salt
1 cup milk
1 egg yolk, slightly beaten
½ teaspoon vanilla