Recipe by Sandy
"This is a boiled fudge-like icing"
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
I needed a icing recipe for a cake that I made from this site. I made the Dark Chocolate Cake 1. I wanted to use a chocolate ganache but I didn't have any heavy cream and I didn't want to drive to the store. This is what I did. I made the icing just as directed but I used the special dark cocoa. That was a great choice. As soon as it came off the stove I stired it just a little with a wire wisk and poured it on top of my cooled cake. It sat up so beautiful with a shine like you wouldn't believe. This was almost too easy to make and I will use it from now on instead of a ganache!!!
After I beat this icing for 3 minutes, I noticed it was thickening a lot as it cooled..it even slowed my electric mixer down. As soon as it hit the cake it hardened like a rock, and was completely unspreadable. I tried broiling it to warm it to spreading consistency, and of course it burned and I had to scrape every bit of it off. I ended up heating some blueberry jam (the only thing I could find, as I had used the last of my sugar up in this icing) and spread that on top of my scarred cake as a glaze.
Perhaps if more milk was added next time?
Not sure I want to risk the loss of another cup of sugar.
This was a very good creamy frosting. I noticed my frosting was becoming very hard as per the other reveiws so I beat in some milk a tablespoon at a time till it was the right consistancy
This is excellent! I was looking for an icing recipe that didn't call for confectioners sugar, (corn allergy) and this worked out great. I followed ROSEMC91's suggestion on not beating, cooling a few minutes, and pouring over cake. I halved the recipe and used on top of Wacky Cake VIII. I even used Rice Milk instead of regular milk, and this turned out BEAUTIFULLY! Love this....it's a keeper!
I made this before my cake came out of the oven and by the time my cake was ready, the icing had set up to a fudge consistency. I put it on top of the hot cake to see if it would melt and it didn't. So I scooped it up and microwaved it until it bubbled and then spread it quickly on my cake. It set up to a great fudge topping. It tasted excellent on my devils food cake. I would recommend cooking it once the cake is out and ready and then pouring it over the cake before it gets to thick.
Gooey and delicious. I don't think I would attempt to spread this frosting on a cake as it's very sticky and thick...but it was perfect poured, warm over a cake. It sets up nice once it cools.
Instead of using as a frosting, I punched holes in a sheet cake and poured over while it was stille hot. I also punched holes so chocolate could seep through. I recommend doubling recipe for this. Makes a wonderful cake!!
This wasn't quite enough for my two-layer, 9" round cake. Next time I'll half again or double the recipe so it completely covers the sides. I had no trouble with the consistency. I poured the icing over the cake, then used a cake spatula to spread it and let it drip down the sides. The icing is a very, VERY dark chocolaty flavor (less cocoa next time), but overall, a good icing. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
One Minute Chocolate Icing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 40
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This quick-and-easy chocolate cake is so moist and rich.
See how to make a warm German cake frosting with pecans and coconut.
See how to make delicious chocolate cake in the microwave.