Chocolate Motherlode Frosting Food

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.

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.

CLAIM JUMPER'S CHOCOLATE MOTHERLODE CAKE

Steps:

• Add first seven ingredients into a mixing bowl, mixing well in between each ingredient.
• Sift flour, baking powder and soda, and salt and add to mixing bowl.
• Fold the boilingwater into the ingredients in the mixing bowl.
• Mix well.
• Grease and flour six 8" round baking pans.
• Pour batter equally into each of the pans.
• Add 1/2 cup chocolate chips into each pan.
• Bake at 350 degrees for 25 minutes.
• Let cakes cool for 10 minutes on a rack, then remove from pans.
• When completely cool, ice with Chocolate Motherlode Frosting (recipe#109447).
• Coat with nuts if desired.
• Cake will keep for 3 days if covered and chill.
• Serve at room temperature.

CHOCOLATE MOTHERLODE FROSTING

Steps:

• Finely chop chocolate.
• In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
• Remove pan from heat and add chocolate, whisking until chocolate is melted.
• Cut butter into pieces and add to frosting, whisking until smooth.
• Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
• Spread frosting between cake layers and over top and sides.

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.