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Located in Hidden Oaks Park in New Brighton
Inspired by the cache container, an empty frosting tub. All of the frosting is gone so you’ll either have to buy your own or use the recipe below if you want some Chocolate Satin frosting.
Kids and adults all love this shiny dark sweet chocolate frosting, which is easily made in a food processor. Keep any extra in a jar in the refrigerator and melt it for a quick ice cream sauce, or spread it on graham crackers or cookies.
6 ounces unsweetened chocolate
1 cup evaporated milk or heavy cream
1 1/2 cups sugar
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
1 teaspoon vanilla
Break or cut chocolate into 2 pieces. Bring milk or heavy cream to a boil in a small saucepan. Remove from the heat and add the chocolate pieces, without stirring. Cover and set aside for exactly 10 minutes. Scrape into food processor or blender and add sugar, butter and vanilla. Process until the mixture is perfectly smooth, 1 minute or more. Transfer to a bowl. If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency. This keeps, refrigerated, for up to 1 week if made with cream, or about 3 weeks if made with evaporated milk. Or freeze for up to 6 months. Soften before using.
(No hints available.)
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Coordinates are in the WGS84 datum