Best 20 Chocolate Fudge Frosting Recipes

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Indulge in the decadence of homemade chocolate fudge frosting, an irresistible topping that transforms ordinary desserts into extraordinary culinary delights. This velvety smooth frosting is a symphony of rich chocolate flavor, boasting a luscious texture that effortlessly coats cakes, cupcakes, and cookies. With its versatility, it can be customized to suit your taste preferences, making it the perfect complement to a variety of baked goods. Explore a collection of meticulously crafted recipes that cater to different dietary needs and skill levels, ensuring everyone can savor the magic of this delectable frosting. From classic chocolate fudge frosting to vegan and gluten-free variations, embark on a culinary journey that will leave your taste buds tantalized and craving more.

Here are our top 20 tried and tested recipes!

CAROLINE'S CHOCOLATE FUDGE FROSTING



Caroline's Chocolate Fudge Frosting image

If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.

Provided by Carrie Reynolds

Categories     Desserts     Frostings and Icings     Chocolate

Time 35m

Yield 12

Number Of Ingredients 5

½ cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
½ teaspoon vanilla extract
¾ cup milk

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).

Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g

OLD FASHIONED CHOCOLATE FUDGE FROSTING



Old Fashioned Chocolate Fudge Frosting image

This is a very good recipe for chocolate fudge icing. Makes enough for 2-layer cake, one 13-by-9-inch cake or 24 cupcakes.

Provided by pink cook

Categories     Dessert

Time 40m

Yield 2 cups

Number Of Ingredients 6

1 1/2 cups sugar (I use Splenda Blend)
1/4 cup cocoa
1/4 teaspoon salt
1/4 cup butter
1/2 cup evaporated milk (or use half-and-half )
1 teaspoon vanilla extract

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.

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING



Double Fudge Cake with Chocolate Buttercream Frosting image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 18 to 20 servings

Number Of Ingredients 18

21/2 cups all-purpose flour
11/2 cups good cocoa powder
21/4 teaspoons baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
M&M's candy for decorating

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
  • Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
  • Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

BEST CHOCOLATE CAKE WITH FUDGE FROSTING



Best Chocolate Cake with Fudge Frosting image

Get ready for cake that's a chocolate powerhouse and discover why it's called the best!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 17

2 cups Gold Medal™ all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon vanilla
4 oz unsweetened baking chocolate, melted, cooled
2 eggs
2 cups sugar
1/2 cup shortening
3 oz unsweetened baking chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla

Steps:

  • Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
  • Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
  • In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting.

Nutrition Facts : Calories 620, Carbohydrate 84 g, Cholesterol 40 mg, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 450 mg

CHOCOLATE FUDGE BUTTERCREAM FROSTING



Chocolate Fudge Buttercream Frosting image

Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.

Provided by Debra Steward

Categories     Desserts     Frostings and Icings     Chocolate

Yield 16

Number Of Ingredients 7

½ cup butter
¼ cup shortening
⅓ cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract

Steps:

  • Cream together the butter or margarine with the shortening.
  • Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
  • Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 28.8 g, Cholesterol 15.4 mg, Fat 11.6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 5.7 g, Sodium 95.3 mg, Sugar 23.9 g

CHOCOLATE CUPCAKES WITH SALTED CARAMEL FROSTING AND CHOCOLATE FUDGE FILLING



Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 24 cupcakes

Number Of Ingredients 28

2 1/4 cups granulated sugar
1/2 cup plus 1 tablespoon salted butter
2 tablespoons vegetable oil
4 large eggs
1 tablespoon Madagascar vanilla extract
2 3/4 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cup milk
3/4 cup unsweetened cocoa powder
3/4 cup hot water
1/2 cup salted butter
1/2 cup unsweetened cocoa powder
1/2 cup hot water
4 cups powdered sugar
2 pounds plus 1 cup powdered sugar
1 cup milk
1 teaspoon Madagascar vanilla extract
1/2 teaspoon sea salt
1 cup salted butter, cut into 1/2-inch slices
2 1/4 cups shortening
1 cup granulated sugar
3/4 cup heavy cream, at room temperature
3 1/2 tablespoons salted butter
1 teaspoon fine sea salt
2 1/2 cups buttercream base frosting
1 cup powdered sugar
1/2 cup salted caramel

Steps:

  • For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
  • Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
  • Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended.
  • Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks.
  • For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate bowl. Whisk the cocoa mixture into the butter until blended and smooth. Whisk in the powdered sugar until fluffy. Yield: 2 cups.
  • For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy. Add the butter one slice at a time until well blended. Add the shortening and blend well. Whip on high until the mixture doubles, 10 to 12 minutes. Yield: 8 cups.
  • For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes.
  • Remove the caramel from the heat and whisk in the cream. The caramel will bubble violently. Once smooth, stir in the butter and fine sea salt. Transfer the caramel to a heat safe container and allow cooling for 15 minutes. Cover and refrigerate for up to 2 weeks. Yield: 1 1/2 cups.
  • For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy. Yield: 3 cups.
  • Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling. Top each cupcake with the salted caramel frosting.

CHOCOLATE FUDGE CAKE WITH BUTTERSCOTCH FUDGE FROSTING



Chocolate Fudge Cake With Butterscotch Fudge Frosting image

My father-in-law is a baker for a bakery in our home state of New Jersey and claims (with a mysterious twinkle in his eyes) that this is HIS recipe! However, it seems to be the same cake my grandmother has been making since my mother was a little girl...HMMM... Whatever the case, this is real comfort food, especially if you go all the way and make the fudge sauce. It's something that both my grandmother AND father-in-law do:) *Cook and prep times are for all 3 recipes combined.*

Provided by JamesDeansGirl

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 22

3 ounces unsweetened chocolate
1 cup granulated sugar, plus
2 tablespoons granulated sugar
6 tablespoons butter, softened
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon vanilla extract
2 large eggs
1 1/4 cups flour
1/2 cup milk
2 ounces unsweetened chocolate
1/2 cup packed light brown sugar or 1/2 cup dark brown sugar
1/3 cup heavy cream
2 tablespoons butter
1/4 teaspoon vanilla extract
1 pinch salt
2 cups powdered sugar
1 (12 ounce) can evaporated milk (optional)
2 cups granulated sugar (optional)
8 ounces unsweetened chocolate (optional)
1 teaspoon vanilla extract (optional)
1 pinch salt (optional)

Steps:

  • CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
  • Remove pan from heat; let cool until lukewarm.
  • Meanwhile, preheat oven to 350*F.
  • Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
  • Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
  • Beat with an electric mixer on high speed until well blended.
  • (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
  • Add the other egg.
  • Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
  • Beat in the remaining flour and milk, then the chocolate, until blended.
  • Scrape batter into the prepared pan.
  • Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 5 minutes.
  • Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
  • Turn right side up and cool completely.
  • MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
  • Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
  • With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
  • Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
  • Reduce mixer speed to low and beat in the remaining powdered sugar.
  • Increase speed to medium and beat the frosting for 1 minute longer.
  • ASSEMBLE THE CAKE: Cut the cake in 2 layers.
  • Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
  • Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
  • MAKE THE FUDGE SAUCE: (OPTIONAL).
  • Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
  • Reduce heat to low and simmer for 5 minutes.
  • Remove saucepan from heat.
  • Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
  • Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
  • Serve warm.

CHOCOLATE FUDGE FROSTING



Chocolate Fudge Frosting image

Use this frosting to make our Chocolate Spice Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 cups

Number Of Ingredients 4

12 ounces semisweet chocolate chips
1 3/4 cups heavy cream
3 tablespoons unsalted butter, room temperature
1 tablespoon corn syrup

Steps:

  • Prepare an ice bath; set aside. Place chocolate chips in the bowl of a food processor; pulse until roughly chopped.
  • Combine cream, butter, and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring constantly until butter is melted.
  • With the motor running, pour cream mixture through the feed tube of the food processor; process until completely smooth, about 2 minutes. Transfer frosting to a bowl; set over the ice bath. Stir every 10 minutes, until frosting is thick and spreadable, about 1 1/2 hours.

GERMAN CHOCOLATE FROSTING FUDGE



German Chocolate Frosting Fudge image

Two ingredients and 35 minutes are all you need to make our German Chocolate Frosting Fudge. Made with milk chocolate chips and Betty Crocker Rich & Creamy coconut pecan frosting.

Provided by By Deborah Harroun

Categories     Dessert

Time 35m

Yield 64

Number Of Ingredients 2

1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (14.5 oz) Betty Crocker™ Rich & Creamy coconut pecan frosting

Steps:

  • Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth. Spread in pan. Refrigerate 30 minutes or until set.
  • Use foil to lift fudge out of pan. Cut into 8 rows by 8 rows.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING



Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting image

Chocolate cake gets a sweet holiday makeover thanks to pink peppermint cream cheese frosting. Garnish with peppermint candies for a truly festive and fudgy dessert.

Provided by Arlene Cummings

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup butter, softened
2 oz cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon peppermint extract
A few drops of red food color
14 peppermint candies (7 crushed)

Steps:

  • Make cake as directed on box for two 9-inch rounds; cool completely.
  • Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
  • Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
  • Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE FUDGE FROSTING - DAIRY FREE



Chocolate Fudge Frosting - Dairy Free image

Make and share this Chocolate Fudge Frosting - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories     Dessert

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2 cups sugar
1/2 cup cocoa powder
1/2 cup margarine
1/4 cup water
1 teaspoon vanilla

Steps:

  • Mix all ingredients except vanilla.
  • Bring to full rolling boil and boil for 1 minute.
  • Remove from heat, add vanilla and beat until creamy.

REALLY CHOCOLATE CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING



Really Chocolate Chocolate Cake With Chocolate Fudge Frosting image

Recipe from Hershey's Kitchen. This cake is a family favorite and one of the best i have come by. Its a little different with the cup of boiling water but the ending result is phenomenal. Not to mention the frosting, not only does it go perfect with the cake; it is to die for. I make it every time i need to ice any of my desserts with chocolate. Hope you love it as much as i do.

Provided by Ernie Bernie

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups sugar
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3/4 cup margarine or 3/4 cup butter, melted
1 cup unsweetened cocoa
4 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla extract

Steps:

  • Heat oven to 350°F Grease and flour two 9-inch round baking pans.
  • Stir together sugar, flour, cocoa, baking powder, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer 2 minute Stir in boiling water. Pour into prepared pans.
  • Bake 30 to 35 minute or until wooden pick inserted in center comes out almost clean and the top springs back when touched gently. Cool 10 min; remove from pans to wire racks. Cool completely. Frost with Chocolate fudge frosting.
  • Chocolate fudge frosting: Place melted butter in a large mixer bowl. Add cocoa, stirring until smooth.
  • Gradually beat in powdered sugar, milk, and vanilla, beating until smooth. If necessary add additional powdered sugar until spreading consistency. About 3 cups frosting.

CHERRY-CHOCOLATE CAKE WITH FUDGE FROSTING



Cherry-Chocolate Cake With Fudge Frosting image

This is one of my grandmother's famous church ladies' luncheon recipes. The cake itself is simple and turns out moist with morsels of cherries throughout. With the cake being so simple, that allows time to make a fabulous frosting. For the frosting, use Recipe #281675 or your preferred chocolate frosting. (Note: Preparation time does not include time required for cake or frosting to set.) In response to one of my reviews, I have adjusted the ingredients to improve the cake--omitted the vegetable oil and replaced it with water and eggs. This recipe is an old one of my grandmother's. I have not made it myself and wonder if her recollection of the ingredients was incorrect. Hopefully the 1-star review doesn't discourage anyone from trying the adjusted cake recipe. I'm not sure what was so terrible about the cake--if it was too dry, too moist, etc. Please be brave, try and give me your thoughts! :)

Provided by MarthaStewartWanabe

Categories     Dessert

Time 55m

Yield 1 cake, 15-20 serving(s)

Number Of Ingredients 4

1 (18 ounce) box chocolate cake mix (I use Duncan Hines Dark Chocolate Fudge)
1 cup water
1 (21 ounce) can cherry pie filling
3 eggs

Steps:

  • Preheat oven to 350°F.
  • Sift cake mix into a medium mixing bowl until all lumps are removed. Then add other three ingredients and thoroughly combine. (Note: Be careful to not break up the cherries too much while combining).
  • Pour cake batter into a greased 9" x 13" cake pan and spread evenly.
  • Bake for 30 minutes or until a toothpick inserted into center comes out clean.
  • Allow to cool on a wire rack for one hour.
  • When ready to frost the cake, prepare Recipe #281675 as directed. Apply to cake immediately, spreading evenly.
  • Allow to set for 30-40 minutes.
  • Cut into 15-20 slices and serve.

GRANDMA'S CHOCOLATE FUDGE FROSTING



Grandma's Chocolate Fudge Frosting image

This chocolate fudge frosting is all I ever remember my grandma using on her chocolate cakes. It was always a big hit. I brought it to school one year for class and EVERYONE wanted the recipe. What a hit!

Provided by mellymouse_72283

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1/3 cup butter
1/3 cup milk
1 1/2 cups sugar
6 ounces chocolate chips (1/2 Bag)
1 teaspoon vanilla

Steps:

  • Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
  • * Visit my other recipes for the best ever chocolate cake!

Nutrition Facts : Calories 215.2, Fat 9.6, SaturatedFat 5.9, Cholesterol 14.5, Sodium 41.2, Carbohydrate 34.3, Fiber 0.8, Sugar 32.8, Protein 0.9

EASY CHOCOLATE FUDGE FROSTING



Easy Chocolate Fudge Frosting image

Another great frosting..Just like fudge on a cake. I also had this recipe for a long time and I do not know how I got it. This is also good on a pan of brownies. This frosting ends up thicker than my original fudge recipe. Hummmm Out of old blue recipe box.

Provided by deb baldwin

Categories     Other Desserts

Number Of Ingredients 4

2 2/3 c sugar
3/4 c butter
3/4 c milk
1 c chocolate chips

Steps:

  • 1. Mix sugar, butter & milk together and Boil for 1 minute. Remove from fire and add chocolate chips. Beat until thick with a wooden spoon. Frost cake quickly or frost a pan of brownies. This frosting will be just like fudge when it cools.

ANNE'S CHOCOLATE FUDGE FROSTING



Anne's Chocolate Fudge Frosting image

This is a good all purpose chocolate frosting. It comes from the Anne of Green Gables cookbook by Kate Mac Donald.

Provided by gingerkitten D

Categories     Dessert

Time 25m

Yield 1 cake's worth

Number Of Ingredients 4

2 cups semi-sweet chocolate chips
1/4 cup vegetable shortening
3 cups icing sugar (powdered sugar)
1/3 cup milk

Steps:

  • Put 2 inches of water in the bottom of a double boiler.
  • Add the chocolate chips and vegetable shortening to the top of double boiler.
  • Allow the chocolate and shortening to melt.
  • Stir in the sugar a little at a time.
  • Add the milk.
  • Remove the top pot from the heat.
  • Beat frosting with the electric mixer until it is thick and creamy--about 5 minutes.
  • With a metal spatula or knife, spread about 1/3 of the frosting between the two layers and use the rest to cover the top and sided of the cake.

DARK CHOCOLATE CAKE WITH FUDGE FROSTING



Dark Chocolate Cake With Fudge Frosting image

Yummy, rich and good even without the frosting! :-)

Provided by Teresa Carter

Categories     Chocolate

Number Of Ingredients 16

2 c sugar
1 3/4 c all purpose flour
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla extract
1 c boiling water
1 stick of butter
2/3 c cocoa powder
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract

Steps:

  • 1. Cake: Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.ake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with the fudge frosting.
  • 2. Fudge Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes approximately 2 cups of frosting.

CHOCOLATE FUDGE FROSTING RECIPE - (4.3/5)



Chocolate Fudge Frosting Recipe - (4.3/5) image

Provided by á-39535

Number Of Ingredients 7

2 cups Sugar
1 cup Water
1/4 teaspoon Salt
2 (1-ounce) squares unsweetened chocolate
2 tablespoons light corn syrup
2 tablespoons butter
1 teaspoons vanilla

Steps:

  • Cook sugar, water, salt, chocolate and corn syrup over low heat, stirring constantly until sugar dissolves. Cover saucepan for 2 to 3 minutes to dissolve sugar crystals on side of the pan. Uncover and continue cooking to soft ball stage 236°F. Remove from heat, add butter and cool to lukewarm. Add vanilla and beat until spreading consistency. If frosting becomes stiff, add small amount of hot water. A note about spreading consistency- the frosting goes from very liquid to fudgy firm quickly. I find it best to beat just until it starts to thicken and then start pouring over the cake. Pour at a rate where the icing drips down the side without pooling too much at the bottom.

CHOCOLATE FUDGE FROSTING



Chocolate Fudge Frosting image

This was my mother's favorite chocolate frosting. It is thick, more like fudge, but that just makes it all the better! I hope you all enjoy it as much as she did.

Provided by Kris Krajacic

Categories     Chocolate

Time 20m

Number Of Ingredients 5

1/3 c butter
1/4 c water
1/2 c cocoa, unsweetened
2 1/2 c powdered sugar
1 tsp vanilla

Steps:

  • 1. Melt butter over low heat with water
  • 2. Remove from heat & stir in cocoa
  • 3. Mix in powdered sugar, one cup at a time.
  • 4. Add vanilla; beat until smooth & creamy.
  • 5. If too thick, add a few drops of water until you reach desired consistancy.

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING



Devil's Food Cake with Chocolate Fudge Frosting image

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup water
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
  • Make sure the butter is softened to room temperature before starting. This will help it cream together with the sugar more easily.
  • Gradually add the powdered sugar to the butter mixture, beating on low speed until it is well combined.
  • Once the frosting is smooth and creamy, stir in any desired flavorings, such as vanilla extract, cocoa powder, or chopped nuts.
  • Use the frosting immediately or store it in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Chocolate fudge frosting is a rich, creamy, and decadent frosting that is perfect for any chocolate lover. It is easy to make and can be used to frost cakes, cupcakes, or cookies. With its smooth and velvety texture, chocolate fudge frosting is sure to be a hit at your next party or gathering.

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