Hee hee, I am also more of a yellow cake fan, but this is making my mouth water. Her birthday is coming up so I may just give it a try. It is more expensive though. I didn’t have a food scale so I just eyeballed the chocolate chips, do you think I just maybe put too many in? Once again I used the hand mixer for the frosting. In a large heavy saucepan, melt the cocoa powder, sugar, evaporated milk, vanilla extract, margarine, and marshmallows over medium-low heat until the sugar is dissolved. It’ll be my peace offering to all this blasted wind! Maybe I cooked the butter/corn syrup/sugar too long? URGH! I guess I will have to try the frosting with my old chocolate cake recipe and try this one next time. When it said to cook it on medium for 4-5 minutes or until the sugar melts I cooked it for prob mess than 2 minutes. Cake is so much healthier right? Would your other chocolate frosting recipe work better? EVER! Then you can pop the paddle attachment on your mixer and start whipping. thanks sooooo much for the tips, i hope the cake isnt to hard cause my Boyfriends bday is coming up and he will love this! Thanks! But here’s my question: whats the difference in taste/texture between this recipe, and the other chocolate frosting you have on the site (I use that one ALL the time, and everyone LOVES it). 1 1/2 cup + 3 tablespoons sugar I’m pretty picky. This site uses Akismet to reduce spam. Add 3 squares chocolate and 3 tablespoons butter to a large saucepan and cook over low heat until melted. 1 tsp. Thanks Holly- my issue is a “Best Of” so they obviously collect recipes from different issues. This frosting looks to die for! Here’s a tutorial on what exactly that drizzle recipe is for the tops of cakes, pastries and breads. Next time I’ll let it sit out longer because the cake was still pretty frozen. Just buy yourself a bunch of Hershey bars (or your favorite brand of milk chocolate). Lisa, I feel your pain! It is an import from England available in most grocery stores (just ask them to help you find it). I have been surfing the net for good chocolate frosting and yours is very well illustrated and look yummy! This is my new favorite chocolate frosting! The frosting froze and thawed perfectly. Thanks. I already made the old fashioned cake for a birthday tomorrow afternoon, and am trying to decide if I should frost it tonight or tomorrow. I don’t cook gourmet stuff but in something like frosting it should be fine. Just the other day, I made a chocolate cake and I was looking for a recipe for chocolate frosting that uses melted chocolate chips and of course, couldn’t find one. It’s just a paddle attachment (available for most mixers) but it’s like having a rubber spatula and paddle in one. I’m baking an ice-cream filled cake for a birthday party this weekend. Better luck next time! dinner recipes. What to do about 2 big bags of fruit cocktail is my dilemma now! I just tried making this recipe with milk chocolate…and for those of you milk chocolate lovers….YUM! At last!!! 1 cup buttermilk Thank you so much for this incredible receipe! That’s strange- I’ve never had it not work before. Thanks. . I;m not exaggerating! I use mine ALL the time. 2 tsp. I wouldn’t make it w/ milk chocolate chips(as asked about in above comment) as it would sickening sweet. Pour into greased pan. *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more. I use it for my Chocolate Coca-Cola Cake and on my Famous Rocky Road Brownies. This … Melt in your mouth delicious! Turn the heat up to medium and stir constantly. A delicious frosting recipe that doesn’t taste and feel like straight butter! So frustrating since this recipe takes so many steps. but I was sure the frosting would still be a success. I baked the cake on Thursday, filled it with ice cream and froze it. I’m sure that would work fine. This recipe yields 1 cup, enough to frost one sheet cake. The layers were sliding because of the frosting! I used the other frosting recipe because use said it was better for piping. Blend in the sugar, a half cup at a time, beating well after each addition. There was enough frosting for all three layers. Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes. I have a question for you. chocolate (you can substitute cocoa if you don't have the squares) 1 egg (unbeaten) 1 tsp. If the frosting gets too stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water adn mix on low speed until the frosting is creamy and smooth. It’s sweet, but not too sweet, so the great chocolate flavor really shines through. I need the cake recipe NOW! Yummy! Also, heat the oven to 375 rather than 350. I sound like a commercial, but it’s seriously my favorite part of my KitchenAid. But I would say this one (in terms of texture) is lighter, more billowy, more whippy? 2 teaspoons vanilla I made the rainbow cupcakes with the regular flour frosting and used lemon extract, my daughter loved these for her class for her birthday. Tomorrow is my hudband’s birthday, I can’t wait until Wednesday! I tried the other frosting to with the flour and it was yummy too. http://www.flickr.com/photos/28774861@N08/5752369572/in/photostream. I’m more of a yellow cake with chocolate frosting. And I wouldn’t by any means call myself a chocolate snob (because I’m pretty sure anyone who makes that proclamation wouldn’t be on their hands and knees in the pantry looking for old chocolate chips) but I do have an appreciation for quality chocolate. Delicious! I probably wouldn’t adjust the sugar *too* much though. This cake is absolutely delicious, but it is VERY finicky. It would be super helpful if any known altitude adjustments are mentioned with a recipe. If you like milk, go ahead and try it. How do you stay so THIN when you are constantly cooking yummy things like this?!?!?! Your email address will not be published. Cooks Illustrated Best Recipes Issue, 12/09, 16 ounces semisweet chocolate, finely chopped (I measured 16oz chocolate chips on a kitchen scale, it’s a teeny bit more than 2 1/2 cups.) Bea. I also just googled corn syrup substitute and It said I can just take however much light corn syrup it asked for and put that much white sugar.in then add water…and same with dark cs..just use brown sugar and water…I will check actual mesurments if anyone else would like to know…also if I make this frosting..and im pretty sure I will since my 2 yr olds bday is this sat. Thanks!!! So good! I have a confession. For a gluten-free and dairy-free version, try this vanilla frosting recipe. I made a white layer cake and this frosting made it so good! This recipe makes me want to make one, NOW! If you’re looking for a good chocolate icing for piping- try this one! Ivy@Malaysia. it has been going in the kithenaid for 10 minutes and is not whipping up at all. Email me if you want- I’d be happy to share it with you before then! I forgot to ADD THE CREAM! FYI I baked using the High Altitude adjustments that Cady listed below and it is perfect!! Is there a solution to my small dilemma? This is the one that, also makes fudge. I like milk chocolate a lot better than semi-sweet and really tasted the semi-sweet chocolate in this recipe. And no I did not stick my finger in that as it was pouring down like a chocolate waterfall just begging for someone to stick their finger in it…. Cook until dark and thick. I cooked my sugar stuff way too long I guess, I was trying to go the 4-5 minutes…but that was no bueno. This is more of a frosting that would go on brownies, or a cake that is in a pan. 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