Annes Chocolate Fudge Frosting Recipes

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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

CHOCOLATE BUTTERCREAM FROSTING



Chocolate Buttercream Frosting image

Provided by Ina Garten

Yield about 4 cups

Number Of Ingredients 10

1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4-5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Steps:

  • Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
  • Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
  • Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

FUDGE FROSTING



Fudge Frosting image

Great fudge frosting for Chocolate Frosted Marshmallow Cookies.

Provided by Martha

Categories     Desserts     Frostings and Icings     Chocolate

Yield 16

Number Of Ingredients 5

1 ½ (1 ounce) squares unsweetened chocolate
¼ cup butter
1 ½ cups confectioners' sugar
1 egg white
1 teaspoon vanilla extract

Steps:

  • Melt chocolate and butter in small heavy saucepan over low heat; stir to blend.
  • Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting. Spoon over Chocolate Frosted Marshmallow Cookies cookies to cover marshmallows.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 12 g, Cholesterol 7.6 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 2.7 g, Sodium 24.7 mg, Sugar 11.1 g

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.

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.

CHOCOLATE FUDGE CAKE WITH ANGEL FROSTING



Chocolate fudge cake with angel frosting image

The ultimate in indulgence, this chocolate fudge cake looks like a star with American-style frosting and bakes in just one tin

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 2h45m

Number Of Ingredients 13

250g dark chocolate , broken into chunks - standard supermarket chocolate is fine
300g self-raising flour
300g light, soft brown sugar , plus 2 tbsp
50g cocoa
200ml sunflower oil , plus a little extra for greasing
284ml soured cream
3 eggs
1 tsp vanilla essence
500g white caster sugar
1 tsp vanilla extract
1 tbsp liquid glucose
2 egg whites
25g icing sugar , sifted

Steps:

  • Heat oven to 160C/fan 140C/gas 4 and grease and line a deep, 20cm round cake tin. Whizz the chocolate in a food processor until crumbs. Tip the flour, sugar, cocoa, oil, 150ml soured cream, eggs, vanilla and 150ml water into the largest mixing bowl you have. Whisk with an electric whisk until smooth, then quickly stir in 150g of your whizzed-up chocolate bits. Scrape into a tin, and bake on the middle shelf for 1 hr 20-1 hr 30 mins, or until a skewer inserted in the centre comes out clean. Cool in the tin.
  • While the cake is baking, make the icing. Combine remaining chocolate bits and soured cream with 2 tbsp soft brown sugar in a small saucepan and heat, stirring, until the chocolate is melted and you have a smooth icing. Leave to cool.
  • When the cake is cool, slice it into 3 even layers. Spread 2 layers with chocolate icing.
  • To make the angel frosting, put the sugar, vanilla and liquid glucose in a pan with 125ml water. Bring to the boil and cook just until the sugar has melted and the syrup turns clear. Take off the heat. Meanwhile, beat the egg whites until stiff, then continue beating, gradually pouring in the hot sugar syrup in a steady stream, until the mixture is fluffy and thick enough to spread - this might take a few mins as the mixture cools. Beat in the icing sugar. Work quickly and spread a tiny bit over each chocolate-covered layer. Assemble cake and swirl remaining frosting over entire cake.

Nutrition Facts : Calories 849 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 132 grams carbohydrates, Sugar 107 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium

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