Old Fashioned Chocolate Frosting Recipes

OLD-FASHIONED CHOCOLATE FILLING AND FROSTING

Steps:

• Melt the chocolate and butter together in top of a double boiler.
• Mix the cornstarch with the milk; add slowly to melted chocolate, stirring until thick and smooth.
• Add 1 1/2 cups confectioners' sugar and salt to egg yolks; add to chocolate mixture.
• Continue to cook while while beating until smooth.
• Add vanilla and cool.
• **Usehalf of the mixture to fill or spread between layers of the cake**.
• Use the other half for frosting by adding remaining 2 cups of confectioners' and the cream slowly to the mixture and beat until smooth.

OLD-FASHIONED CHOCOLATE FROSTING

Steps:

• Sift sugar, cocoa powder, and salt into a medium bowl; set aside.
• Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until fluffy. Reduce speed to low. Gradually add sugar mixture. Mix in chocolate and sour cream. Use immediately.

OLD FASHIONED CHOCOLATE FROSTING

Steps:

• Combine the milk, vanilla and salt in a microwave proof bowl. Microwave in 10 seconds increments until the milk is almost boiling. Pour the warm milk over the cocoa and whisk until smooth. Set aside to cool.
• Beat the butter on medium speed until it is softened and beginning to aerate. With the mixer running on low, slowly add the sugar to the butter and mix until completely combined. Scrape the sides of the bowl. Add the cooled cocoa mix, switch to the whisk.
• Whip until light and aerated.
• Use right away. Can be stored in the refrigerator until ready to use. Re-whip before using.

OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
• Make frosting:
• Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
• Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

OLD FASHIONED CHOCOLATE FUDGE FROSTING

Steps:

• In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
• Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
• Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
• When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
• Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.

OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING

Steps:

• Preheat oven to 350 with rack in the center.
• Spray two 8" round cake pans with nonstick spray.
• Whisk dry cake ingredients together in a large mixing bowl.
• Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
• Add to the dry ingredients and whisk until combined- a few lumps are ok.
• Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
• Cool cakes for 15 minutes on a rack, then invert them onto the rack.
• Leave upside down until completely cooled before frosting them.
• To make icing, melt butter in large saucepan over medium heat.
• Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
• Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
• Gradually add cream mixture to chocolate until blended and smooth.
• Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
• DO NOT BOIL.
• Take mixture off the heat, and add vanilla.
• Cool at room temperature until spreadable (up to three hours).
• If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
• If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
• Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.