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Chocolate Frosting V


"It is a cooked frosting that will get to a coating stage if cooked right. This was my Mothers recipe and has been used for as long as I can remember."
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10 m servings 224 cals
Original recipe yields 12 servings (1 frosting for 1 layer cake)


  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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This familiar recipe is like the one used by my mother and grandmother. It is much better with butter instead of shortening and increase the cocoa to 2/3 c for a chocolate boost.

This is fine. You have to make sure you boil it fully and it thickens as it cools, so wait before you frost!

not that great very gritty from the sugar

I used it to frost a chocolate cake, and it works pretty well as a drizzle (using it before it thickens). I also added 6 squares of Hershey's milk chocolate to it which gave it a chocolate boost...

I use this more like a ganache type frosting. This is my go-to recipe if I am out of butter. Followed the directions and it has never been gritty like others have mentioned.