Fudge Frosting

Fudge Frosting (To cover top and sides of 3 9-inch layers)
6 squares Unsweetened chocolate
4 cups sugar
1/4 cup flour
1/4 teaspoon salt
1 1/3 cups sweet milk (Eagle Brand Milk)
2 teaspoons vanilla
6 Tablespoons butter
5 - 6 tablespoons cream

1. Melt chocolate in saucepan over low heat.
2. Combine sugar, flour and salt with chocolate.
3. Add milk gradually, blending well.
4. Cover saucepan and bring to boil slowly, stirring occasionally.
5. Boil slowly two minutes.
6. Uncover and boil to soft ball stage (232 degrees F), stirring occasionally.
7. Remove from heat, add vanilla and butter.
8. Cool frosting to lukewarm without stirring.
9. Beat until frosting loses its gloss.
10. Add cream and continue to beat until right consistency to spread.
11. Spread quickly on cake.
(For 2 8-inch layer cake, use 1/2 of this recipe.)

Can't get the lid off of a jar?

If you are anything like me, jars give me trouble. I am a "klutz"... I fear dropping a jar and crash... splatter.... oh my I did it again.

Here are some hints to help you get jars open easier. Hold the jar upside down and pour warm vinegar around the neck. This is where the glass jar and the top lid meet. Twist.
Here is another idea... purchase one of those jar openers. They come in various types.
Sometimes I use a hand towel. I put one end around the jar and the other end around the lid. I twist in opposite directions.
My grandmother and mother tap the lid with the handle of a butter knife, then twist.

If you have any other suggestions send them to me. I will be glad to share them with others.