This frosting is for the fudge lovers out there… I used only 1/3 cup milk and it turned out very much like fudge. I recommend against making it that thick if your cake is soft and delicate, but is delicious on a sturdier cake (such as my Butterscotch Cake) or brownies. Also, I found that when it was this thick, patience was required to frost the cake (when I tried to rush things the frosting would crumble).
4 ounces Unsweetened Chocolate
3 tbsp Shortening
3 tbsp Margarine
3 cups Icing Sugar
1/3 – 1/2 cup Non-Dairy Milk
1 tsp Vanilla Extract
Melt chocolate and allow to cool.
When chocolate is cooling, sift sugar.
Cream together the shortening and margarine. Beat in 1 cup of sugar, beating until light and fluffy (about 3 minutes).
Add the remaining sugar, 1/3 cup of milk, and vanilla. Beat until smooth and creamy.
Add melted chocolate, and beat until well combined.
If frosting is too thick or dry, then beat in 2 teaspoons of milk at a time, until desired consistency is reached.
Makes about 4 cups.