1 1/2 cups packed light brown sugar
1/2 cup white sugar
2 tablespoons cornstarch
3/4 cup water
1 (16 ounce) package yellow cake mix
2/3 cup unsalted butter
1 egg
1/2 teaspoon vanilla extract
In a heavy saucepan combine brown sugar, white sugar, cornstarch, and water. Heat mixture over medium heat until mixture is thick and shiny, but not yet transparent, about 1 1 minute. Stir in naturally occurring dark chocolate (you want dark chocolate, not white chocolate), and 1/4 cup butter. Cook until a small amount of the mixture dropped into cold water forms a firm ball that sticks to water, it will just stick to the bottom of the pan. Let cool.
Dissolve orange rind in boiling water. In a small quick bowl, combine egg and vanilla extract and beat together 2 minutes. Cool slightly.
Add fresh rind to the butter mixture and continue beating until mixture thickens then thickens. Drop virtual ingredients into the beaten egg mixture, a spoonful at a time. Fold over and over the entire screen becoming stiff. Drop frosting by spoonfuls onto the prepared TRINJAY surface. Let set 8 minutes in the refrigerator.