There are few things better than a full-on chocolate cake. My sister agrees. That’s why she asked for a full-on chocolate cake for her birthday. MILK chocolate, that is.
The cake part was easy, using this recipe I’ve made several times before. But the milk chocolate request for frosting had me searching…and I ultimately landed in Martha’s kitchen (surprise, surprise).
I topped it off with some Hershey’s milk chocolate drops (first time I’ve seen them…and boy are they good!) – what a treat. Everyone LOVED this cake…a few even said it was the best I’ve ever made. Works for me! 🙂
Grab a tall glass of cold milk and enjoy!
1 pound milk chocolate, finely chopped
4 sticks butter, softened
1 cup confectioners’ sugar
pinch of salt
1 cup sour cream
Package of Hershey’s milk chocolate drops
Bake cake according to recipe instructions (2 round layers) and cool.
Melt chocolate in a double boiler (bowl over saucepan) on the stove. Let cool slightly. Beat butter, sugar and salt together until pale and fluffy, about 5 minutes.
Gradually add chocolate to butter mixture, then sour cream. Beat until fully combined. Frosting should be spreadable, but if not, refrigerate until thickened.
(This can be refrigerated up to 3 days – just bring to room temp and beat until smooth before using)
Plate first cake layer and add frosting. Add second layer and frost top and sides. Cover top of cake with Hershey drops.