Frosting recipes a piece of cake

Baker's Chocolate classic One-Bowl Brownies, requested by M.P. of Oak Forest, are simple and delicious with or without frosting.

In response to a fudgy frosting request from S.F. of Chicago, Sybil Bolotin of Glenview recommends her Fudge-Like Frosting for Brownies and Michelle Hall of Aurora suggests her grandmother's Dark Fudge Frosting.

In addition, Carol Bernard of Palatine and Jeannine Konopacki of Chicago e-mailed similar chocolate sauerkraut cake recipes for B.T. of Chicago. Bernard's mother frosted her Kraut Chocolate Cake with mocha whipped cream, topped with chocolate curls or leaves.

Konopacki shares this frosting for sauerkraut chocolate cake:

Melt 1 (6-ounce) package of chocolate chips with 4 tablespoons margarine; add ½ cup sour cream, 1 teaspoon vanilla and ¼ teaspoon salt. Gradually add 2½ to 2¾ cups sifted confectioners' sugar. Spread over cooled cake.

For Bolotin's Fudge-Like Frosting for Brownies: Melt 1 tablespoon butter and 1 (1-ounce) square chocolate together. Stir in 1 cup sifted confectioners' sugar. Add 1 to 2 tablespoons boiling water; mix until spreadable. Spread over cooled brownies.

For Hall's Dark Fudge Frosting: In heavy-bottomed saucepan, combine 3 cups sugar, 1 cup unsweetened cocoa powder and 1 teaspoon salt; whisk to mix.

Slowly whisk in 1½ cups heavy cream; heat to medium. Bring mixture to boil, stirring occasionally; add 1 stick unsalted butter and 4 ounces bittersweet chocolate (roughly chopped) or 1 cup bittersweet chocolate chips, stirring until chocolate is melted and smooth.

Let mixture return to boil; cook for 2 to 3 minutes, stirring occasionally, until it reaches soft-ball stage (234 to 240 degrees on candy thermometer). Remove from heat; stir in 2 teaspoons vanilla extract.

Let cool, undisturbed, until just warm (no more than 110 degrees). Beat frosting with mixer or wooden spoon until thick enough to spread; spread it immediately on brownies. Makes 6 cups.

Please print a recipe for chicken and (big) dumplings.

M.A., Chicago

I would appreciate a hot-and-sour soup recipe.

S.F., Chicago

I'm looking for a '60s recipe for a salad made with red gelatin, cider, apples, nuts and cream cheese.

Y.N., Bolingbrook

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