Recipe by LUV2DY4
"Thick and creamy...very rich..."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
3 1/2 cups
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.
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.
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!
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!
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.
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!
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!
used whipped cream instead of milk, turned out perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Frosting II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 72
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a warm German cake frosting with pecans and coconut.
Moist carrot cupcakes with a cream cheese and white chocolate frosting.
See how to make yummy chocolate frosting for cakes and cupcakes.