Chocolate Pan Frosting

A simple alternative to the more time-consuming way of making fudge icing with a candy thermometer, this frosting requires just a saucepan, some basic ingredients from your kitchen, and a wooden spoon or spatula to stir the frosting together.
Share on Facebook Print Recipe

Ingredients

Makes: 3 Cups; Enough To Frost A 2-Layer Cake (See Note)

  • ½ cup 1 stick lightly salted butter
  • 4 heaping tablespoons unsweetened cocoa powder
  • ⅓ cup whole milk
  • 3½ cups confectioners’ sugar sifted
  • 1 teaspoon vanilla extract

Instructions

  • Place the butter in a medium-size saucepan over low heat.
  • When the butter melts, stir in the cocoa and milk.
  • Let the mixture come just to a boil, stirring, and then remove the pan from the heat.
  • Stir in the confectioners’ sugar and vanilla until the frosting is thickened and smooth.
  • Spread the frosting over the cake of your choice.
  • Work quickly, because this frosting goes on best while still warm.

Notes / Tips / Wine Advice:

NOTE:

For a larger amount of frosting to frost the Wellesley Fudge Cake and other 3-layer cakes, increase the butter to 1½ sticks (12 tablespoons), use ½ cup unsweetened cocoa powder, ½ cup milk, 2 teaspoons vanilla, and 5½ cups confectioners’ sugar, sifted.
————————————————————————————————–
Course Basic recipe / Chocolate