sweet chocolate

Chocolate. Cake.

Mwahahahahahaha! As a matter of fact, it's the sheet cake recipe from Pioneer Woman's blog. Just the cake recipe, though, because I improvised my own frosting. The original called for something like a pound of powdered sugar, and anybody in these parts knows that the stores only sell about 1/2 cup, little, fancy packages of powdered sugar for, I don't know, decoratively sprinkling on some fancy little cake. I'm not really sure what you'd call the frosting I made (I call it delicious), but here's how I made it...

I decided to go for a caramel-like base, so I melted about half a stick of butter and added a few generous tablespoons of brown sugar when it was bubbling, then I kept stirring that until the sugar was all melted down. Then I added maybe a tablespoon of cream and kept stirring the lightening, bubbling, frothy mixture. When I thought things had gone far enough, I dropped in some squares of baking chocolate and stirred them around until they'd melted. For some extra flava, I added a few spoonfuls of hazelnut liqueur (the syrup you add to lattes and such) and a wee bit of vanilla. Finally, I stirred in my little 1/2 cup package of powdered sugar until it reached a smooth, albeit thick, consistency.

The recipe said to frost the cake while it was still warm, so that's what I did. The taste was amazing, and still was a couple of days later. The frosting cooled and though it didn't get hard, it firmed up to a nice, fudgey consistency.

So what would you call this frosting?