Fudge Frosting

"Delicious frosting for my "Fudge Cake" or any chocolate cake recipe! Very decadent! (Cook time is after mixture comes to rolling boil)"
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
16mins
Ingredients:
7
Yields:
1 batch of frosting for layer cake or oblong cake
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ingredients

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directions

  • Mix all ingredients except vanilla in sauce pan.
  • Stir over low heat until chocolate and shortening melt.
  • Bring to a full rolling boil, stirring constantly.
  • Boil 1 minute.
  • Remove from heat and beat until lukewarm.
  • Add vanilla.
  • Beat until looks ready to spread.
  • Use to frost my Fudge Cake or your favorite chocolate cake recipe!

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Reviews

  1. This did not turn into frosting at all.I went by the recipe exactly.It just turned into a pale blob of sugary slop.All those ingredients ended up in the garbage.I was skeptical about making an icing without icing sugar,I didn't have any.I should have just went and bought some and made my usual recipe.
     
  2. Oh my goodness! I used butter instead of shortening and it came out perfect.
     
  3. i just made this. i found that after it boils for the solid minute, it was really easy to pour into my kitchen aid mixer and set it on speed 2 to stir until it was ready to spread. i might try chilling my metal bowl in the frig prior to "stirring" next time to speed it along. i had to work quick to spread it on my cake but found it easier with a knife over a spatula! (took 15 min in the mixer... i think the metal bowl held heat so it took longer than it normally would) tastes just like fugde!!
     
  4. This was so good and so easy. I have always been lazy and gone with the canned frosting. Never again. Be sure to time it correctly and then add 10 seconds. It set up so fast I had to hurry and get it spread. I also beat it setting the pan in ice water to hurry it along. Worked great.
     
  5. This recipe turned out as it should have. I believe other reviewers are having issues because they either are not allowing it to come to a rolling boil prior to timing and/or not beating it long enough (complaints about it being too thin). If you overbeat, I think you'll end up with a pan of fudge. The flavor & consistancy was exactly that of fudge (like homemade fudge). I frosted the recipe #11799 with it and while the kids loved it, the four layers were challenging to frost! <br/>I would say overall, it was very sweet for my taste. If I were to make it again, I think I would reduce some of the sugar and take the suggestion of sundaymorning and use butter in place of the shortening. Thanks for sharing!
     
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Tweaks

  1. This recipe turned out as it should have. I believe other reviewers are having issues because they either are not allowing it to come to a rolling boil prior to timing and/or not beating it long enough (complaints about it being too thin). If you overbeat, I think you'll end up with a pan of fudge. The flavor & consistancy was exactly that of fudge (like homemade fudge). I frosted the recipe #11799 with it and while the kids loved it, the four layers were challenging to frost! <br/>I would say overall, it was very sweet for my taste. If I were to make it again, I think I would reduce some of the sugar and take the suggestion of sundaymorning and use butter in place of the shortening. Thanks for sharing!
     
  2. I just made this recipe today to frost 24 cupcakes and had leftovers. It is simple to make but does take time and effort. Any one ending up with a gloppy sugary mess either didn't boil it the full minute or didn't beat it long enough as it can take up to 20 minutes all together of beating time...depending on your mixer.<br/><br/>I used salted butter in place of both the salt and the shortening and it came out great. I didn't find this recipe here though it was in my mother's 1956 illustrated Betty Crocker Cookbook. I was searching prior to posting the recipe myself. Thank you for posting this as it really is a wonderful recipe.
     

RECIPE SUBMITTED BY

(As many of you know Silent Cricket passed away on Feb. 29. Since she loved Recipezaar so much and so many on Recipezaar have shown their love for her, and have enjoyed her recipes, her personal information will remain here indefinitely just as she wrote it. Her lines at the end of this section sound somewhat prophetic as the last chapter of her earthly existence has been written.) Well, the time has come for me to change my users' name. After being, "OzCoMartha" because of having lived for three years in Australia and then moving to Colorado, I have decided to "turn over a new leaf." I chose this name because many moons ago I used to be able to "chirp" like a cricket and the "silent" refers to the present time when I'm taking a break...But, perhaps after a season, however long I decide that needs to be, I may be back and then I will fill in more details about myself...
 
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