The butterscotch frosting turned out delightfully! But I still needed to investigate my second option: a delicious-sounding chocolate recipe from the Food Network, because really, when does the Barefoot Contessa ever let you down?
Beatty's Chocolate Frosting
Makes: about 2 cups
6 oz semisweet chocolate squares, chopped
1/2 pound (2 sticks, 1 cup) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 tsp pure vanilla extract
1 1/4 cups sifted powdered sugar
1 tsp instant coffee powder
Melt the chocolate in a double-boiler and set aside to cool to room temperature.
With an electric mixer, beat butter on medium-high speed until light yellow and fluffy, about 3 minutes.
Add the egg yolk and vanilla and continue beating for 3 minutes.
Turn the mixer on low and gradually blend in the powdered sugar. Beat on medium speed, scraping down the bowl as necessary until smooth and creamy.
Dissolve the coffee powder in 2 teaspoons of the hottest tap water.* On low speed, add the chocolate and coffee to the butter mixture and mix until blended. DO NOT WHIP!
Spread immediately on the cooled cake.
* I skipped the coffee, and just added 1 Tbsp of hot tap water to mine.
the Food Network.