Chocolate Frosting Iii Food

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

MRS. MILMAN'S CHOCOLATE FROSTING

Steps:

• Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
• Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

CHOCOLATE FROSTING IV

Steps:

• In a saucepan, combine sugar and cocoa. Stir in water to make a paste. Add milk and butter. Cook over medium heat until it comes to a boil. Continue boiling for 5 minutes. Remove from heat and beat until cool enough to spread on cake.

CHOCOLATE FROSTING II

Steps:

• In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.

CHOCOLATE FROSTING

Steps:

• Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.

BEST CHOCOLATE FROSTING

Steps:

• In a double boiler over hot water melt chocolate with the butter. Remove from heat and allow to cool for 5 minutes. In an electric mixer add chocolate mixture and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached. Beat until fluffy -- adding more milk if necessary.

CHOCOLATE FROSTING

Steps:

• Combine butter and cocoa powder, stirring to combine well. Add vanilla and salt; mix well. Stir in confectioners' sugar, alternating with splashes of milk. Stir until creamy. If frosting is too thin, add 1 or 2 tablespoons confectioners' sugar.

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE

Steps:

• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

CHOCOLATE FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
• Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

CHOCOLATE FROSTING

Steps:

• In a small sauce pan, add 1 cup sugar, magarine, milk and chocolate chips. Stirring constantly, bring to a boil, and boil for one minute. Remove from heat, and add the chocolate chips and 1 tsp vanilla. Stir constantly until smooth and slightly cooled. should be somewhat thick to put on the cake, don't want it too thin.

CHOCOLATE FROSTING

Steps:

• Chop chocolate into small pieces and place in ss bowl with 6 1/2 oz unsalted butter.
• Put over pan of simmering water.
• Whisk together as soon as chocolate and butter soften.
• Keep whisking until just melted and combined.
• Remove from heat and stir in espresso and vanilla.
• Cool to room temperature.
• Whisk together powdered sugar, cocoa and salt in a bowl.
• Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a Cuisinart food processor.
• Process scraping down sides.
• Add rest of powdered sugar mixture, start processor and slowly pour in cream.
• Process for about 10 seconds.
• Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.
• Can be frozen.
• Bring to room temperature before using.
• Yield: Plenty for a 9" layer cake.

CHOCOLATE ICING

Steps:

• Place the milk and butter in a small saucepan over medium heat, and heat until butter is melted. Transfer to a medium heat-proof bowl; add the vanilla extract, confectioners' sugar, and cocoa powder. Stir until combined.

CHOCOLATE SHEET CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
• In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
• Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
• To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.

CHOCOLATE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour and cocoa. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.