Yield: Frosting for (2-layer cake)
¾ cup (1 ½ sticks) butter
½ cup unsweetened cocoa powder
½ cup whole milk
5 to 5 ½ cups sifted powdered sugar
1 teaspoon vanilla
Melt butter in medium saucepan over low heat, 2 – 3 minutes. Stir in cocoa powder and milk. Cook another minute, stirring, until mixture thickens and just begins to come to a boil. Remove pan from heat. Stir in vanilla and 5 cups of powdered sugar, then more if needed, until frosting is thickened and smooth and the consistency of hot fudge sauce.
Ladle warm frosting liberally over cooled cake. Frosting will harden as it cools. Work quickly; this frosting goes on best while still warm.
Per serving (based on 16 servings): 257 calories; 9g fat (32 % of calories from fat); 5.5g saturated fat; 23mg cholesterol; 1g protein; 43g carbohydrate; 41g sugar; 1g fiber; 5mg sodium; 15mg calcium; 55mg potassium.
¾ cup (1 ½ sticks) butter
½ cup unsweetened cocoa powder
½ cup whole milk
5 to 5 ½ cups sifted powdered sugar
1 teaspoon vanilla
Melt butter in medium saucepan over low heat, 2 – 3 minutes. Stir in cocoa powder and milk. Cook another minute, stirring, until mixture thickens and just begins to come to a boil. Remove pan from heat. Stir in vanilla and 5 cups of powdered sugar, then more if needed, until frosting is thickened and smooth and the consistency of hot fudge sauce.
Ladle warm frosting liberally over cooled cake. Frosting will harden as it cools. Work quickly; this frosting goes on best while still warm.
Per serving (based on 16 servings): 257 calories; 9g fat (32 % of calories from fat); 5.5g saturated fat; 23mg cholesterol; 1g protein; 43g carbohydrate; 41g sugar; 1g fiber; 5mg sodium; 15mg calcium; 55mg potassium.
This recipe is easy to make. I put on the Deep Dark Chocolate Cake. You can see the picutres there. It has a nice gloss.
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