Best Chocolate Icing For Fudge Ribbon Cake Recipes

CAROLINE'S CHOCOLATE FUDGE FROSTING

Steps:

• Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
• Let stand until spreadable (frosting will thicken as it cools).

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

QUICK FUDGE ICING

Steps:

• In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes.
• Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.

CHOCOLATE ICING FOR FUDGE RIBBON CAKE

Steps:

• Combine milk and butter in saucepan; bring to a boil and remove from heat.
• Blend in chocolate.
• Stir in vanilla and sugar.
• Beat until spreading consistency.
• If necessary, thin with a few drops of milk.

COUNTRY CHOCOLATE FUDGE CAKE WITH BUTTERCREAM RIBBON

Steps:

• Combine cream cheese, 1 egg, and 1/4 cup sugar in a medium mixing bowl; beat at high speed of an electric mixer until smooth.
• Gradually add 3 tablespoons milk and next 3 ingredients, beating well. Set aside.
• Place chocolate squares in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and let cool.
• Cream 1/2 cup butter; gradually add 2 cups sugar, beating well at medium speed.
• Add 2 eggs, one at a time, beating well after each addition.
• Combine flour, baking power, soda, and salt; stir well.
• Add flour mixture to creamed mixture alternately with 1 1/3 cups milk, beginning and ending with flour mixture. Mix after each addition.
• Stir in melted chocolate and 1 teaspoon vanilla.
• Spread half of chocolate batter in a greased and floured 13x9x2-inch baking pan.
• Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter.
• Bake at 350 for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack.
• Spread frosting over cake.
• FROSTING: Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring occasionally.
• Remove mixture from heat and let cool.
• Add powdered sugar and milk to chocolate mixture, beating at medium speed of an electric mixer until smooth.
• Stir in vanilla.
• Yield: 2 cups.