added this 18 years ago
Chocolate Frosting
What you need:
1 cup sugar
6 tablespoons corn starch
4 tablespoons cocoa
1/2 teaspoon salt
1 cup water
2 tablespoons oil
1/2 teaspoon vanilla
What you do:
1. Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water.
2. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes. (Make sure you don't boil too long, or it will set like taffy.)
3. Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake. Enjoy!
Preparation Time:
10 min
Cooking Time:
Servings:
Recipe Category:
SO HOW'D IT GO?
Best frosting ever! I seriously couldn't stop eating it! I'm surprised there was enough left for the cake!
I used this to frost a single 9" yellow cake. It was a big hit with my dad. He ate half the cake and raved about how good it was. It is more pudding/fudge like but has a nice flavor. It reminds me of when I made the pudding poke cakes and frosted the cake with pudding. This is a keeper. I undercooked it a little so it wouldn't becoming too stiff when cooled. It is perfect. I think this is the perfect amount of frosting for a double layer cake or 2 9" cakes.
I made this in my double boiler which was a mistake as it would NOT come to a boil no matter how high I turned on the heat. After about 12 minutes I finally just took it out of the double boiler and put it on the burner and let it boil for a minute before taking it off. I ended up using about 5 tablespoons of cornstarch and it was very chalky tasting. :-[ I managed to revive it by adding 1 oz. of melted unsweetened baking chocolate and about a cup of powdered sugar. It really wasn't a spreadable frosting but more of a nice pourable fudgey glaze. Would be fabulous over a chocolate bundt cake which is what I plan on doing with the leftovers :)
I made a double batch. Was my first time. It came out perfectly! Just make sure you are ready to put it on the cake because it WILL harden if you wait.
No. This recipe uses regular sugar.
do you use powdered sugar?
THANK YOU!!!
can i use tapioca starch instead?
I'd say yes, just make sure you don't use too much heat. This site is a good resource about thickeners: http://sonic.net/~alden/ThickenStarch.html It says that tapioca starch thickens at a lower temp. than cornstarch.
can i use tapioca starch instead?
Yay!!! This is just like a store bought choc frosting from my non vegan days. Yum. I omitted the vanilla because I had none and I used a tablespoon of melted vegan butter instead if of the oil, it makes it a bit creamy but it doesn't need it. I only used around 4 tablespoons cornflour for the right thickness for a cake, and it was sooo delicious.
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