CHOCOLATE BLENDER FROSTING

This is a recipe I saw in a Martha Stewart Living Magazine. Very interesting. Haven't made it yet but will let my granddaughter make it soon.

2 cups sugar
1 can (14-oz) evaporated milk (should be 1 1/2 cups)
8-oz unsweetened chocolate, melted and cooled

In blender container place all three ingredients; blend until smooth. This will take about 1 minute and the blender's sound will change when the frosting reaches the right consistency.

Transfer frosting to an airtight container and let stand at room temperature until thickened slightly, about 1 hour.

May be refrigerated for up to 3 days; bring to room temperature before using.

Yield: About 3 cups, enough for a 9-inch layer cake.

NOTE: This is a random picture used for reference only.