Chocolate Frosting II

Name: Chocolate Frosting II
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Yield: 1 frosting for 1 cake
Ingredients: ½ cup butter; ¼ cup unsweetened cocoa powder; 1 tablespoon vanilla extract; 3 ½ cup confectioners' sugar; 2 tablespoon milk

200 Ratings
173 Reviews
16 Photos

Thick and creamy...very rich...

By LUV2DY4

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+ 12

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Recipe Summary

prep:

5 mins

cook:

10 mins

total:

20 mins

additional:

5 mins

Servings:

Max Servings:

Nutrition Info

Ingredients

½ cup butter
¼ cup unsweetened cocoa powder
1 tablespoon vanilla extract
3 ½ cup confectioners' sugar
2 tablespoon milk

Directions

Step 1

In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.

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Nutrition Facts

Per Serving:

218.59 calories; 0.52 g protein; 37.66 g carbohydrates; 8 g fat; 20.54 mg cholesterol; 56.36 mg sodium.Full Nutrition

Reviews (173)

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Most helpful positive review

PACKERMOM04

04/10/2006

this is a great frosting! it was a little scary when i added the cocoa mixture it ended up like little peas until I added the milk it frosted a 13x9 cake wonderfully! I cut the powder suger down to 3 cups thanks for the great recipe!

Helpful

(59)

Most helpful critical review

Anonymous

08/02/2011

I followed the recipe exactly. I did have to add about a tablespoon more milk. It resembled play dough. The taste needed more coco. I will only make this again if I have very little time and need a quick frosting that will be eaten immediately and not have time to sit and harden.

(2)

200 Ratings

5 118
4 48
3 24
2 9
1 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

HOLLMART

07/30/2006

This very fudgy frosting tastes great but do NOT attempt to frost a layer cake with it. It is much too stiff to work with. Heated it can be poured and spread. It would be ideal for brownies or a bundt cake.

(89)

06/30/2006

I did mine a little differently - instead of melting the butter I let it get really soft on the counter. Then added all the ingredients into a mixing bowl and beat it until it was very fluffy. Very light and very good!

(87)

Anissa Gooch

03/16/2008

I thought this frosting recipe was fabulous and I will totally be using it again. I also cut the sugar down to 3 cups (based on other reviewers' opinions) and I added it gradually so that it was easier to blend. I also added the milk as I was blending the frosting in rather than at the end. It made for an easier experience. Don't forget that if it's too thick for you you can ALWAYS add more milk til it's where you want it to be.

(44)

Davie Holifield

10/06/2003

Great and fudgy...I added 1 1/2 Tbsp.s of brewed coffee for an even richer fudge flavor. Put it on a yellow cake and everyone raved!

(28)

Eileen in AR

08/12/2007

I think I would prefer using this frosting on brownies or maybe cupcakes. First off it tastes like heaven. It's almost like eating fudge flavor-wise. The only thing I ran into was that it wasn't enough to frost a two layer cake (I didn't use it for filling or topping just along the edge of the top and on the sides) and I put a smidge too much milk in so it kind of wept off the sides a little. No one complained though and the cake was almost gone when I left. I used it with One Bowl Chocolate Cake III from this site. Thanks for the recipe!

(22)

BABY

03/16/2009

THIS IS IT!!!!!! This tastes really REALLY good!!!The only thing was I didn't use the full 3 1/2 cups of confectioners sugar. I kept pouring a little at a time and mixing it with just a 1/2 tablespoon and got the constistency that I wanted.So I'd say I used only about 2 to 2 1/2 cups. It's really tasty:):):) I'll be using this frosting for all my recipes that call for chocolate frosting.

(18)

Willandjenn2004

05/08/2006

used whipped cream instead of milk turned out perfect!

naples34102

03/21/2011

By the time I was done playing around with this to get it to the texture and consistency I wanted it was very good. But I would have much preferred a more reliable recipe that didn't require so much tweaking.

(16)

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