Recipe: Cooked Chocolate Fudge Frosting, Chocolate Frosting, Chocolate Sheet Cake with Fudge Frosting for Erica/CA

Hi Erica :-) I found these 3 recipes on the internet but have not tried any of them. I included a Chocolate Sheet Cake recipe that goes with one of the icing recipes. I hope that one of the icing recipes is what you are looking for.

Cooked Chocolate Fudge Frosting

2 cups granulated sugar
1/2 cup cocoa
1/2 cup sweet milk
1/2 stick margarine

Bring to boil over medium heat, stirring constantly. Boil three minutes. Have cake layers cool. Let frosting cool for a minute. Frosts three layers and sides.

"Erline says that the frosting is also good if you substitute peanut butter for the cocoa. "Just substitute two big dollops from a tablespoon dipped into the peanut butter jar in place of the cocoa. Then cook the same way."

Chocolate Frosting

1 stick margarine
1/3 cup milk
4 tablespoons cocoa
1 box powdered sugar (sifted)
1 teaspoon vanilla
1/2 cup chopped pecans (optional)

Heat margarine, milk and cocoa over low heat until it begins to boil. Remove from heat. Add sugar and vanilla. Beat well. Add pecans. Pour over sheet cake. Frosting hardens as it cools.

Chocolate Sheet Cake

2 cups sugar
2 cups sifted flour
2 sticks of oleo
1/4 cup cocoa
1 cup water
1 teaspoon soda
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla

Sift together and set aside sugar and flour. In saucepan place oleo, cocoa, water; stir and bring to a boil. Pour over flour and sugar mixture. Dissolve soda in buttermilk and add eggs and vanilla to above mixture. Pour into greased jelly roll pan and bake at 400 degrees for 20 minutes. Ten minutes before cake is done prepare above frosting. As soon as cake comes out of oven, spread frosting evenly over cake.

Fudge Frosting

2 squares unsweetened chocolate
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/3 cup milk
2 tablespoons butter
1 teaspoon vanilla

Melt chocolate, add sugar, flour and salt. When smooth, add milk and cook until it forms soft ball in cold water. Remove from heat. Add butter and vanilla. Cool, beat until consistency to spread. (It will be quite hard on the cake.)

"Nancy notes that this recipe requires quite a bit of beating to get it to the correct consistency.

When I spoke with Nancy on the phone, she indicated to me that she had made this recipe last weekend and it had not gotten quite as hard on the cake as she remembered. I suggested that it might be the weather here in Fort Walton Beach. I have noticed that the high humidity that we sometimes have plays havoc with certain recipes."