Prep 15 mins
Cook 0 mins
Another recipe from my grandma. I still remember making this with her as a little girl. Rich and creamy!
- Put first three ingredients in a sauce pan.
- Bring to a boil, while stirring constantly.
- Remove from heat and add chips.
- With a wire whip beat until creamy and cooled.
- Add chopped pecans if desired.
This is by far the best chocolate frosting I've ever made! So simple and sooo good! ETA: I just wanted to come back and say that this makes the perfect amount of frosting for 2 13x9 pans of brownies. I used half and put the rest into the fridge. When my brownies came out of the oven I microwaved the frosting for 15 seconds, stirred and it was the perfect consistency to pour/spread over the hot brownies. It sets up nicely once it cools.
Wonderful, Creamy & so EASY! Made this exactly as recipe said. Frosted a warm 13 x 9 Chocolate Cake. Perfect, no need to change a thing. Thanks for sharing homegirl.
This was good. And easy. I usually make buttercream, but my husband wanted chocolate fudge. I doubled the recipe and I used Hersheys Special Dark chips, and a couple splashes of vanilla. Used it to frost 2 9 inch round cakes. Had some left over, put it in a dish and stuck it back in the fridge. Now I got some fudge. I used the hand mixer instead of the whisk and it was too warm to use immediately. I set it in the fridge and checked it every half hour for a couple hours . Then I forgot it and it was a little too stiff to spread. I just nuked it in the microwave for 10 seconds. Unless you want to use this as a ganache type frosting, this isn't something that's gonna be last minute. It needs to cool down. Thanks for a great recipe