"This is one of my favorite chocolate frosting recipes." — NELL 2
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unsweetened cocoa powder
1 1/2 cups
The problem with this recipe is that I didn't know it was a glaze, not a frosting. So, as a glaze it is great, but a frosting it is not. It is very thin if you follow this recipe. It soaks in to the cake and pools at the sides of pan. But, it makes a devil's food moist and yummy.
*READ THIS IT WILL HELP*
After fully cooking the frosting, put it in a mixer with a whip attachment. Whip on high until it starts to lose its shine. I also sugest using the frosting right awaywhen it is still a little warm. (It will become very stiff quickly) If it dose get stiff before it is used take a 1/4 of the frosting and nuker wave it for about 30 seconds. Then mix and use. I hope this helps.
There is no way that this recipe is written down correctly to make frosting. It barley even makes a glaze more like chocolate milk that does not harden over but stay's a liquid. The flavor is good but it in no way makes frosting or even a glaze
Way too thin. I wonder if an ingredient wasn't left out, or perhaps it the white sugar should be substituted for confectioner's sugar? Even so, I think it calls for far too much liquid. It was really even too thin for a glaze.
Unfortunately this recipe makes something like chocolate soup, NOT frosting. And it makes a LOT of it.
Did not get hard
i think it would be a frosting if confectionors sugar was substituted for the 3 cups of sugar.
This recipe didnt work at all! It dosent thicken it stays runny. It soaks in to the cake and makes the cake mushy.The frosting itself dosent even taste right!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Frosting IV
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 276
** Calories from Fat: 59
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