Recipe by Tia the Baker
"Great texture and color as well as taste. Smooth and easily spread, this frosting turns any cake, cookie, or cupcake into something deliciously special."
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unsweetened cocoa powder
3 1/2 cups
This frosting took a rather average "Chewy Peanut Butter Brownies" recipe and made it one of distinction! I used half a recipe for a 9x9" pan, using butter rather than margarine, a little less powdered sugar, a bit more cocoa and half and half, a couple teaspoons of corn syrup, and about 1/2 tsp. chocolate extract in addition to the vanilla. Creamy, soft, satiny, glossy, chocolatey good.
This frosting was just okay - I should've heeded the advice of many others and added more cocoa powder and less powdered sugar, as the overwhelming taste is sweet, not chocolately. Also, the cocoa powder and butter really need to mix for awhile, and get a spatula in there to make sure it's not at the bottom of the mixer...I found a little residue at the bottom after I added the powdered sugar. I made this to frost chocolate pound cake from this site, and didn't end up using it (the cake stands alone and the frosting just wasn't good enough)...I'll let my kids decide if they want to put it on the cake or just on graham crackers later!
This is a fudgey tasting chocolate frosting that sets up nicely without cracking or getting hard. I used butter instead of margarine, added 1/4t salt, and cut the sugar to 3 cups, since some reviewers said it was too sweet. This was perfect for my family, especially on Karen Dunn's Chocolate Applesauce Cake (this site). Thanks for a great treat, Tianne.
i added a lot more cocoa powder and it was pretty good, but next time i make it i'll use softened butter instead of margarine. definately let it rest and re-mix it before you use it.
Very good frosting... I followed previous reviewers recommendations and used a little more cocoa powder and a little less sugar.... yum!
Good, creamy frosting. Quick and easy. Be sure to mix the margarine and cocoa well-no lumps. I used 2 1/2 cups of powdered sugar. It was sweet enough. A little more cocoa would give it a richer chocolate flavor. Will make often!
I loved this recipe! However, I found that I could feel the sugar and cocoa powder in the texture of it. So, I let it rest on the counter for a fews hours. Then, I whipped again. It was perfect after that! Thanks!
WONDERFUL!! I'VE FOUND THAT USING COCOA INSTEAD OF CHOCOLATE PIECES ALWAYS MAKES A BETTER TASTING PRODUCT. I ALWAYS USE COCOA FOR FUDGE, CAKES, FROSTINGS, ETC. IT JUST HAS A DISTINCTIVE FLAVOR THAT I ABSOLLUTELY LOVE...& THIS ONE'S SO EASY. ALSO, IT HELPS TO SIFT TOGETHER THE COCOA & SUGAR FOR A SMOOTHER TEXTURE!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Frosting I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 40
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