Chocolate Frosting II Recipe - Allrecipes.com
Chocolate Frosting II Recipe
  • READY IN 20 mins

Chocolate Frosting II

Recipe by  

"Thick and creamy...very rich..."

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Ingredients Edit and Save

Original recipe makes 1 frosting for 1 cake Change Servings
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Directions

  1. In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2006

This very fudgy frosting tastes great, but do NOT attempt to frost a layer cake with it. It is much too stiff to work with. Heated, it can be poured and spread. It would be ideal for brownies or a bundt cake.

 
Most Helpful Critical Review
Nov 24, 2007

I wasn't too impressed with this recipe. Firstly, it tastes more like sugar than like chocolate. Second, by using so many dry ingredients before the milk, you get a clumpy mixture that you have to stir endlessly to get smooth. I'd suggest using 1/2 c. cocoa, just 2.5 cups of confectionery sugar and adding the milk alternately with the sugar (you may need more than 2 T.). With all these changes, you get a very good frosting.

 

180 Ratings

Jun 30, 2006

I did mine a little differently - instead of melting the butter, I let it get really soft on the counter. Then added all the ingredients into a mixing bowl and beat it until it was very fluffy. Very light and very good!

 
Apr 10, 2006

this is a great frosting! it was a little scary when i added the cocoa mixture, it ended up like little peas, until I added the milk, it frosted a 13x9 cake wonderfully! I cut the powder suger down to 3 cups, thanks for the great recipe!

 
Mar 16, 2008

I thought this frosting recipe was fabulous, and I will totally be using it again. I also cut the sugar down to 3 cups (based on other reviewers' opinions) and I added it gradually, so that it was easier to blend. I also added the milk as I was blending the frosting in, rather than at the end. It made for an easier experience. Don't forget that if it's too thick for you, you can ALWAYS add more milk til it's where you want it to be.

 
Oct 06, 2003

Great and fudgy...I added 1 1/2 Tbsp.s of brewed coffee for an even richer fudge flavor. Put it on a yellow cake and everyone raved!

 
Aug 12, 2007

I think I would prefer using this frosting on brownies or maybe cupcakes. First off, it tastes like heaven. It's almost like eating fudge, flavor-wise. The only thing I ran into was that it wasn't enough to frost a two layer cake (I didn't use it for filling or topping, just along the edge of the top and on the sides) and I put a smidge too much milk in, so it kind of wept off the sides a little. No one complained though, and the cake was almost gone when I left. I used it with One Bowl Chocolate Cake III from this site. Thanks for the recipe!

 
May 07, 2006

used whipped cream instead of milk, turned out perfect!

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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