Fudge Frosting
This thick, deep chocolate frosting is poured, rather than spread over the cake. As it cools it becomes glossy and, if you haven't messed with it a lot during the application, very smooth, a perfect surface for decorating.
1/2 cup (1 stick, 4 ounces) unsalted butter
1/4 cup (3/4 ounce) unsweetened cocoa powder
6 tablespoons (3 ounces) yogurt, regular, low-fat or nonfat, plain, vanilla or coffee
1 pound (about 3 3/4 cups) confectioners' sugar
1 teaspoon vanilla
In a medium-sized saucepan, melt the butter over medium heat. When the butter is melted, stir in the cocoa and yogurt, and bring the mixture to a boil. Turn the heat to very low, add the confectioners' sugar and vanilla, and beat till smooth.
Working quickly, pour about half of the frosting atop one layer, spreading it around the sides. Center the second layer over the first, and pour on the remaining frosting, spreading it evenly to the edge and along the side of the cake. Yield: Enough frosting for one 8-inch layer cake.
Reviews
08/23/2009
Well, it doesn't get much easier than this. Good thing I saw this recipe, because I was very short of time. I used the natural cocoa (not the Dutch-processed). Very quick to make. I used an electric hand-mixer to beat the frosting in the saucepan, and it poured on the cake very smoothly. I substituted sour cream for the yogurt, because I only had sour cream. I will certainy make this frosting again. Seems strange that no one else has reviewed this.
10/01/2009
Quick, easy and delicious! I made this for the first time for my husband's birthday party and everyone loved it. It is the only chocolate frosting I have used since. I have made it using both sour cream and yogurt and it turns out great every time.
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