From:   mstidham@tir.com (Michael Stidham) of Michigan

Hi Diane,  One of the Mi ICES members is looking for a real dark chocolate frosting  recipe. The bride wants it the color of semi sweet chocolate. Not fondant or choco pan. could you put out the call and help her out?

From: JINX1105

Here's one that always works for me (I'm partial to buttercream.  It is easier to work with and holds up well)

Chocolate Buttercream Icing
Yield: 5 cups

4oz     dark chocolate, coarsly chopped
2 cups    whole milk
6TBLSP  cornstarch
2 cups    unsalted butter, softened at room temp
2 cups    SIFTED confectioner's sugar
2TBLSP   pure vanilla extract

1) Melt chocolate completely then cool at room temperature.
2) Heat milk and cornstarch, stirring constantly until thoroughly blended and cooked.
Texture should be like thick pudding. Remove from heat and strain mixture to
remove any lumps
3) Beat the milk mixture on medium until the bottom of the bowl is slightly cool,
about 5 minutes. Set bowl aside
4) In another bowl, cream butter on medium speed until smooth. Reduce speed to
low and incorportate sugar and mix until thoroughly incorporated. Add the cooled
 milk mixture at little at a time, mixing each addition thoroughly.
5) Add the cooled chocolate. Blend thoroughly at low speed.
 ***Make sure chocolate is at room temp. If it is too warm, it will melt the butter.
If it is too cold, it will resolidify on contact. studding the frosting with specks of
chocolate.

This frosting can be used immediately or stored in a refriderator for up to one week.

From: mauryg@voyager.net (Maury Guilfoil)
Brown Beauty Icing
Used this on a groom"s cake, and the guests almost fought over getting a piece of the chocolate cake with it as its icing.
Place bowl in ice water, beat with rotary beater until consistency to spread (3 to 5 minutes):  1 cup sifted confectioner's sugar, 2 or 3 egg yolks, (or 1 small egg), 1/4 cup milk, 3 squares un-sweetened chocolate (3 oz.), melted, 1 tablespoon soft
shortening, 1/2 teaspoon vanilla.

From: BRENNMI
This comes from Maida Heatter's  Book of Great Chocolate Desserts
Chocolate Glaze
8 oz. semi-sweet chocolate
1/4 c light corn syrup
3T water
2T butter
This frosts a low single layer, like a Sacher Torte.  Place strips of wax paper under cake for easy clean u
p and neat appearance.  *Use chocolate chips as is, chop squares.  Place syrup and water in a medium size heavy saucepan. Cut butter into small pieces and add to the pan. Place over moderate heat & stir occasionally until mixture comes to a full boil.  Remove from heat, immediately add the chocolate and stir until it has melted.  With a small whisk, beat until completely smooth.
Set aside until glaze reaches room temp. and starts to thicken slightly.  Pour carefully into middle of cake.  It will spread & run to the edges.  With a long narow spatula, spread top to make a smooth layer, being careful not to let too much run down the sides. Sides sould be covered with a thin coating. Wait until the glaze has stopped running and then remove waxed paper by pulling toward narrow end.