Tuesday, March 2, 2010

Happy Birthday Rita!

Happy Birthday Rita!
Chocolate Cake with home-made chocolate frosting

Rich Chocolate Frosting
  • 1 cups butter (no substitutes), softened
  • 4 1/2 cups confectioners' sugar
  • 1 1/4 cups baking cocoa
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk

In a large mixing bowl, cream the butter.  Gradually beat in confectioners' sugar, cocoa and vanilla.  Add enough milk until frosting reaches spreading consistency.

The great thing about making your own frosting is that you can make it as chocolately or subtle as you want!  I used an additional 1/4 cup of baking cocoa.  

I also made this frosting the night before, sealed it in an air tight container.  If you let it rest over night, the chocolate is able to settle and it isn't too overpowering.

The next day, I let the frosting soften and threw it back in the blender.  As I blended, I added more milk, 1 teaspoon at a time to ensure the consistency was spreadable.  You'll know when your frosting is ready when it it is creamy and sticky.  If your frosting is too stiff it will be hard and difficult to spread, it may tear your cake and will cause the cake to crumble.

This recipe was WAY more than enough to frost my 9" cake with 3 layers and LOTS of left over!!  

It's a GREAT day to bake away! 

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