6 oz milk chocolate
4oz dark choc.
1 cup of cream
1/2 cup of corn syrup
1 oz of unsalted butter

Chop choc. into small pieces, place in mixing bowl.

Place cream and corn syrup in a saucepan, bring to a boil. Pour over chop choc. and mix until choc. has melted. Add butter and mix till everything is incorporated. Cool to room temperature(should be the consistency of soft butter).

When ready to frost, use a blender with a paddle attachment and cream at high speeds for a few minutes. It should become lighter and fluffy in texture. Use immediately to frost cake.

This is a Cook's Country recipe that is kind of weird, but really good on a dark chocolate cake like Beatty's:

INGREDIENTS

20 tablespoons (2 1/2 sticks) unsalted butter, softened (60 to 65 degrees)
1 cup confectioners' sugar (4 ounces)
3/4 cup Dutch-processed cocoa
pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces milk chocolate, melted and cooled slightly (see note)
INSTRUCTIONS
In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held (see note).

I didn't like the frosting that is included in the recipe the last time I made it.

Does anyone have a suggestion for a not-to-sweet chocolate frosting? Something light & chocolate-y would be ideal.