Chocolate butter icing

2 ounces semisweet baking chocolate

2 tablespoons rum or coffee

5 to 6 tablespoons unsalted butter

Have ready a large bowl of ice cubes and water. Put the chocolate and rum (or coffee) in a small saucepan, cover, and set in a larger pan of almost simmering water. Remove the pans from heat and let the chocolate melt for 5 minutes or so, until perfectly smooth.

Lift the chocolate pan out of the hot water and beat in the butter, 1 tablespoon at a time. Then place the bowl of ice and water and beat until the chocolate mixture has cooled to spreading consistency. Use immediately.

Nutrition facts per recipe: 845 calories, 3 g protein, 36 g carbohydrate, 75 g fat (46 g saturated), 155 mg cholesterol, 14 mg sodium, 3 g fiber.