Ingredients:
1 Cup Of Crushed Leonidas Belgian Milk Chocolate Bar
2 Tablespoons Of Tillamook Unsalted Real Butter
1 Pinch Of Tone's Ground Cinnamon
4 Tablespoons Of Dixie Crystals Light Brown Sugar
1 Teaspoon Of Frontier Vanilla Extract
1/2 Cup Of Heavenly Organics Sweetened Condensed Milk
1 Pinch Of Tone's Ground Nutmeg
1/8 Teaspoon Of Celtic Sea Salt
Information:
Serving Size 8
220 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
We've had a very high volume of requests for a chocolate cake sauce, so we decided to create one. This recipe is tried and tested, and tastes wonderful. To begin first take out a medium size cooking pot. Pour into the pot the crushed chocolate bar, unsalted real butter, ground cinnamon, light brown sugar, vanilla extract, sweetened condensed milk, ground nutmeg, and Celtic sea salt. Give these ingredients a quick stir, then place the pot over medium heat. While the contents are simmering in the pot, stir them often to prevent the sauce from burning. Once all of your delicious Belgian chocolate has melted, and a thick and rich chocolate sauce begins to form, quickly remove the pot from the stove. This chocolate sauce is perfect for chocolate cake frosting, however it can also be used on cupcakes as well. Please be sure to check out our other chocolate sauce recipes.
