Chocolate Fudge Buttercream Frosting

SUBMITTED BY: Debra Steward PHOTO BY: Katy Did It

"Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience."

SERVINGS & SCALING

Original recipe yield: 3 cups

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract

READ REVIEWS (79)

DIRECTIONS

Cream together the butter or margarine with the shortening.
Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

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REVIEWS

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Reviewed on May 14, 2004 by ARTBABE

I substituted 1/2 T half & half for the milk, and used about 2/3C of Nutella instead of the fudge for the most amazing chocolate hazelnut buttercream EVER. Really. It's not overly sweet, just perfect. Great texture, too.

9 users found this review helpful

Reviewed on Jan. 24, 2004 by JADEDPLASTIC

You absolutely must make this frosting! It is one of the most scrumptious chocolate frostings I've ever tasted in my life, and I've never been a big fan of buttercream frosting. I frosted a yellow cake with it, and everyone devoured it. Fudgy, rich, and delicious.

9 users found this review helpful

Reviewed on Oct. 13, 2003 by DANSWIFEY

We used Hershey's hot fudge topping (and I usually prefer Smuckers) and the taste of the hot fudge was very noticeable. Needless to say, I didn't care for this recipe because of that. However, I think I might try this again with Smuckers. Also, I put in 3 tbs. of milk, and it was way too runny. So be careful with the amount of milk you put in! THe frosting was very creamy and smooth though. And it didn't dry up all hard like the Hershey's recipe for chocolate frosting.

6 users found this review helpful

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