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READY IN 15 mins

One Minute Chocolate Icing

Read Reviews (171)

"This is a boiled fudge-like icing" — Sandy

Ingredients Edit and Save

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Original recipe makes 2 cups Change Servings

1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk

1/4 cup butter
1 teaspoon vanilla extract

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Directions

In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake.

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PREP 5 mins
COOK 10 mins
READY IN 15 mins

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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!!!

—ROSEMC91

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Most Helpful Critical Review

Feb 21, 2003

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.

—MOOCHIECAT

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201 Ratings

Apr 19, 2005

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

—KITIMATMOM

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Nov 04, 2007

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!

—LoriAnn

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Sep 24, 2003

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!!

—CMWOOTEN44

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Jan 30, 2006

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.

—CandiceSteele

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Jan 11, 2005

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.

—ANGELLACHELLE

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Apr 02, 2008

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!

—Kris(py)

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Nutrition

Calories
110 kcal
6%

Carbohydrates
18.9 g
6%

Cholesterol
11 mg
4%

Fat
4.4 g
7%

Fiber
1.2 g
5%

Protein
0.9 g
2%

Sodium
30 mg
1%

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

Nutritional Information

One Minute Chocolate Icing

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 110
Calories from Fat: 40

% Daily Value *
Total Fat 4.4g 7 %
Saturated Fat 2.8g 14 %
Cholesterol 11mg 4 %
Sodium 30mg 1 %
Potassium 64mg 2 %
Total Carbohydrates 18.9g 6 %
Dietary Fiber 1.2g 5 %
Protein 0.9g 2 %
Sugars 17g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 1 %
Iron 5 %
Thiamin < 1 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium 7 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.