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  • 2 cups semisweet chocolate chips or 12 oz. semisweet chocolate broken into chunks
  • 1 cup butter (margarine will not taste as good)
  • ½ cup kahlua (if you have easy access to instant coffee, dissolve 2 tsp. of instant coffee in the kahlua. I have made it without the instant coffee and it was fine.)


  • Melt the chocolate in a double boiler.
  • Beat in the butter keeping the mixture over the hot water until the butter also melts.
  • Take the mixture off of the hot water and beat in the kahlua.
  • Put it in the refrigerator and beat it every 15 minutes or so until it is of a good frosting consistency.
  • This is actually double the original frosting recipe but it is the amount of frosting you need to make this cake.

Categories: Dessert  Frosting 
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