INGREDIENTS
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Icing: The buttercream recipe is from Magnolia Bakery’s Vanilla Buttercream. I doubled the recipe and added a 10 oz package of (melted in a double boiler and cooled to lukewarm temperature) Ghiradelli Milk Chocolate Chips.
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1 cup (2 sticks) unsalted butter softened
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6-8 cups confectioners sugar
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1/2 cup milk
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2 tsp vanilla extract
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for cake batter see carrot cake in "my pinches"