Chocolate Fudge Frosting
This chocolate fudge frosting recipe was at one time on the Hershey's Cocoa can. It's very chocolaty and truly fudgy -- not wannabe confectioners' sugar fudgy, but like real, cooked fudge, and a whole lot easier. No candy thermometer required.
Without stirring, allow mixture to cool until the bottom of the pan is just barely warm. This may take some time, and no fair putting it in the refrigerator.
When mixture has cooled, begin beating. You may use a portable electric mixer or beat by hand. Mixture will gradually begin to thicken over the course of 10 to 15 minutes. When mixture is noticeably thicker and just begins to lose its gloss, it's ready to spread. If it becomes too thick to spread, thin with a teaspoon of milk and mix well.
Makes enough to fill and frost a two-layer cake.
Prep time: 5 minutes; Cooking time: 6 minutes; Total time: 50 minutes
Recipe editor Patricia Mitchell
Kitchen tools you'll need: Candy Thermometer, Electric Mixer, Saucepan
Buy Ghirardelli Premium Baking Chocolate, Gift Baskets, Candy
Frosting TipIf you begin to have trouble spreading the frosting, keep a tall glass of hot water handy. Dip your knife or spreader in the hot water occasionally to aid in spreading. The recipe photograph shows this frosting on our Chocolate Fudge Cake.
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