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Caroline's Chocolate Fudge Frosting
SUBMITTED BY:
Carrie Reynolds
PHOTO BY:
zitazee
"A good fudgy frosting for cake or cupcakes."
RECIPE RATING:
Read Reviews
(95)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
15 Min
READY IN
35 Min
Original recipe yield 1 cake or 2 dozen cupcakes
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
1/2 teaspoon vanilla extract
3/4 cup milk
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DIRECTIONS
Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
Let stand until spreadable (frosting will thicken as it cools).
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REVIEWS
Reviewed on Feb. 23, 2006 by
P.Pedd.
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P.Pedd.
Feb. 23, 2006
I have been using this frosting recipe for almost 50 years! If you want a "bittersweet" frosting, leave off the vanilla. I do not add it anymore, and we like it better. Can easily add another square of chocolate for even fudgier frosting. I often halve the sugar & butter and use 2 sqs. of chocolate for 13X9 cakes. Save a lot of fat gms. and calories, and my husband never knows the difference. If you make a layer cake, you must use the full recipe. I usually need only 1/3 C milk for the right consistency. Whip the frosting on high for a couple of mins. to make it fluffier.
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26 users found this review helpful
I have been using this frosting recipe for almost 50 years! If you want a "bittersweet"...
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Reviewed on Oct. 11, 2006 by
Valerie's Kitchen
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Valerie's Kitchen
Oct. 11, 2006
This recipe is very close to the recipe printed on the Baker's unsweetened chocolate box. The Baker's recipe calls for an extra square of chocolate (4 oz. total) and 1/3 cup milk. When I saw the comments from other reviewers that it wasn't enough chocolate and too much milk I just went with the Baker's recipe.
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14 users found this review helpful
This recipe is very close to the recipe printed on the Baker's unsweetened chocolate box. The...
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Reviewed on Jun. 26, 2003 by BETTYCREW
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BETTYCREW
Jun. 26, 2003
Very good fudgy frosting, easy to make. But definitely have to WAIT for it to set before spreading or it will spread too much
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14 users found this review helpful
Very good fudgy frosting, easy to make. But definitely have to WAIT for it to set before...
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Reviewed on Nov. 6, 2006 by
MRSMUTT
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MRSMUTT
Nov. 6, 2006
Oh my goodness! This was the most phenomenal chocolate frosting I have ever made. Its the first one I made, not using cocoa powder, and I will never go back. I had to make a birthday cake for someone who loves chocolate - oh my, this one requires a big glass of milk alongside. I actually doubled the recipe to make sure I had enough to frost a layer cake, and I ended up only adding the first amount of milk because I thought it appeared too thin. As it began to set, it was just perfect. Once I had the layers frosted, I thinned out a portion to use for piping and decorating, because I was afraid it wouldn't come through the tip, and it was perfect. This is now my chocolate frosting recipe. And anyone who said it wasn't sweet enough is just crazy.
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10 users found this review helpful
Oh my goodness! This was the most phenomenal chocolate frosting I have ever made. Its the...
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Reviewed on Jul. 24, 2003 by ALLYRELLIA
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ALLYRELLIA
Jul. 24, 2003
Overall, this recipe is very good, the frosting tasted wonderful on chocolate cake. The only bad thing I noticed was that it was a little bit thin and runny, even after it had cooled.
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9 users found this review helpful
Overall, this recipe is very good, the frosting tasted wonderful on chocolate cake. The only...
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Reviewed on Feb. 20, 2003 by Nick
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Nick
Feb. 20, 2003
Oh, this is good! Much better than the buttercream frostings I hear referred to so often. I used a double dose of this recipe to frost my first cake ever, a 4-layer devil's food cake, and it turned out very well. Everyone that had a piece absolutely adored it. I loved the frosting, especially. Even when the cake itself became dry, the frosting was still moist and delicious.
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9 users found this review helpful
Oh, this is good! Much better than the buttercream frostings I hear referred to so often. I...
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Reviewed on Sep. 18, 2008 by
naples34102
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naples34102
Sep. 18, 2008
Wow...what an incredibly beautiful frosting! Smooth, shiny, spreadable, decadently fudgey and creamy, this is without a doubt one of the best chocolate fudge frostings ever. I used 4 ounces of fine quality chocolate and 1/2 cup milk and it was simply perfect, ready to spread after standing about 5-10 minutes. My only suggestion would be that while this is adequate for a 13x9" cake, my 2-layer cake could easily have used another half recipe, even a double recipe if decorated.
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6 users found this review helpful
Wow...what an incredibly beautiful frosting! Smooth, shiny, spreadable, decadently fudgey and...
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Reviewed on May 26, 2007 by
ALIGOLDI
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ALIGOLDI
May 26, 2007
So yummy! I used it to frost the Black Chocolate Cake from this site (I made 2 9-in round layers) and this made PLENTY of icing (with leftovers) to frost the top, sides and a layer in between the two rounds. Looks and tastes great! I did use slightly less milk than the recipe called for and it set to a useable texture in about 5 minutes.
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6 users found this review helpful
So yummy! I used it to frost the Black Chocolate Cake from this site (I made 2 9-in round...
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Reviewed on Aug. 31, 2006 by
Pam S
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Pam S
Aug. 31, 2006
This is the perfect chocolate frosting recipe. It is so flexible. I made a yellow sheet cake, and punched holes in the cake while it was hot. I made the frosting exactly as the recipe...using 1/2 cup of the milk. I then separated one cup of the frosting, added more milk for a thinner consistency, and poured this over the hot cake. The frosting ran in the holes. After the cake cooled, I frosted with the thicker frosting. It was HEAVEN SENT! Thank you for sharing the recipe Carrie.
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6 users found this review helpful
This is the perfect chocolate frosting recipe. It is so flexible. I made a yellow sheet cake,...
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Reviewed on May 27, 2006 by
TchrJrHi
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TchrJrHi
May 27, 2006
This is not only for fudge. I use this frosting for almost every dessert that I make. It is easy and I always have everything I need in my pantry. Thanks for the post.
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5 users found this review helpful