If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.

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  • Let stand until spreadable (frosting will thicken as it cools).

Nutrition Facts

258.2 calories; protein 1.5g 3% DV; carbohydrates 40.5g 13% DV; fat 11.7g 18% DV; cholesterol 21.6mg 7% DV; sodium 62.8mg 3% DV. Full Nutrition

Reviews (347)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2006
I have been using this frosting recipe for almost 50 years! If you want a "bittersweet" frosting, leave off the vanilla. I do not add it anymore, and we like it better. Can easily add another square of chocolate for even fudgier frosting. I often halve the sugar & butter and use 2 sqs. of chocolate for 13X9 cakes. Save a lot of fat gms. and calories, and my husband never knows the difference. If you make a layer cake, you must use the full recipe. I usually need only 1/3 C milk for the right consistency. Whip the frosting on high for a couple of mins. to make it fluffier. Read More
(382)

Most helpful critical review

Rating: 3 stars
10/12/2006
This recipe is very close to the recipe printed on the Baker's unsweetened chocolate box. The Baker's recipe calls for an extra square of chocolate (4 oz. total) and 1/3 cup milk. When I saw the comments from other reviewers that it wasn't enough chocolate and too much milk I just went with the Baker's recipe. Read More
(217)
403 Ratings
  • 5 star values: 260
  • 4 star values: 66
  • 3 star values: 40
  • 2 star values: 16
  • 1 star values: 21
Rating: 5 stars
02/23/2006
I have been using this frosting recipe for almost 50 years! If you want a "bittersweet" frosting, leave off the vanilla. I do not add it anymore, and we like it better. Can easily add another square of chocolate for even fudgier frosting. I often halve the sugar & butter and use 2 sqs. of chocolate for 13X9 cakes. Save a lot of fat gms. and calories, and my husband never knows the difference. If you make a layer cake, you must use the full recipe. I usually need only 1/3 C milk for the right consistency. Whip the frosting on high for a couple of mins. to make it fluffier. Read More
(382)
Rating: 3 stars
10/11/2006
This recipe is very close to the recipe printed on the Baker's unsweetened chocolate box. The Baker's recipe calls for an extra square of chocolate (4 oz. total) and 1/3 cup milk. When I saw the comments from other reviewers that it wasn't enough chocolate and too much milk I just went with the Baker's recipe. Read More
(217)
Rating: 5 stars
09/18/2008
Wow...what an incredibly beautiful frosting! Smooth, shiny, spreadable, decadently fudgey and creamy, this is without a doubt one of the best chocolate fudge frostings ever. I used 4 ounces of fine quality chocolate and 1/2 cup milk and it was simply perfect, ready to spread after standing about 5-10 minutes. My only suggestion would be that while this is adequate for a 13x9" cake, my 2-layer cake could easily have used another half recipe, even a double recipe if decorated. Read More
(210)
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Rating: 5 stars
11/06/2006
Oh my goodness! This was the most phenomenal chocolate frosting I have ever made. Its the first one I made, not using cocoa powder, and I will never go back. I had to make a birthday cake for someone who loves chocolate - oh my, this one requires a big glass of milk alongside. I actually doubled the recipe to make sure I had enough to frost a layer cake, and I ended up only adding the first amount of milk because I thought it appeared too thin. As it began to set, it was just perfect. Once I had the layers frosted, I thinned out a portion to use for piping and decorating, because I was afraid it wouldn't come through the tip, and it was perfect. This is now my chocolate frosting recipe. And anyone who said it wasn't sweet enough is just crazy. Read More
(102)
Rating: 4 stars
06/26/2003
Very good fudgy frosting easy to make. But definitely have to WAIT for it to set before spreading or it will spread too much Read More
(82)
Rating: 5 stars
08/31/2006
This is the perfect chocolate frosting recipe. It is so flexible. I made a yellow sheet cake, and punched holes in the cake while it was hot. I made the frosting exactly as the recipe...using 1/2 cup of the milk. I then separated one cup of the frosting, added more milk for a thinner consistency, and poured this over the hot cake. The frosting ran in the holes. After the cake cooled, I frosted with the thicker frosting. It was HEAVEN SENT! Thank you for sharing the recipe Carrie. Read More
(71)
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Rating: 4 stars
07/24/2003
Overall this recipe is very good the frosting tasted wonderful on chocolate cake. The only bad thing I noticed was that it was a little bit thin and runny even after it had cooled. Read More
(52)
Rating: 5 stars
01/05/2010
What an incredibly smooth chocolately frosting! I used 3 - 1 oz. squares of Baker's semi-sweet chocolate plus 2 oz. of Hershey's dark chocolate. I only used 5 Tbsp. of milk to get the right consistency. It was perfect for Black Magic Cake from this site. Read More
(41)
Rating: 5 stars
02/20/2003
Oh, this is good! Much better than the buttercream frostings I hear referred to so often. I used a double dose of this recipe to frost my first cake ever, a 4-layer devil's food cake, and it turned out very well. Everyone that had a piece absolutely adored it. I loved the frosting, especially. Even when the cake itself became dry, the frosting was still moist and delicious. Read More
(39)