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Ingredients
US|METRIC
4 SERVINGS
- 2/3 cup granulated sugar
- 1/3 cup all purpose flour
- 3 Tbsp. unsweetened cocoa powder
- 1 cup milk
- 1 cup butter (real, softened)
- 1 cup semi-sweet chocolate chips (melted)
- cocoa powder (Optional: Additional, as needed)
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Directions
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories850Calories from Fat560 |
% DAILY VALUE |
Total Fat62g95% |
Saturated Fat38g190% |
Trans Fat |
Cholesterol130mg43% |
Sodium380mg16% |
Potassium490mg14% |
Protein9g |
Calories from Fat560 |
% DAILY VALUE |
Total Carbohydrate79g26% |
Dietary Fiber7g28% |
Sugars61g |
Vitamin A30% |
Vitamin C2% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Amy McCoy 2 years ago
I was very curious about this recipe, especially considering the very negative reviews. I read through the instructions and figured the worst that could happen was eating an un-frosted cake on Valentine’s Day! The ingredients made me think of the type of frostings my grammie would have made. Following the instructions, I only made one change; I sifted the flour. I would likely sift the cocoa powder next time as well because that can be lumpy too. The taste and texture were excellent. I did strain the cooked mixture even though it felt smooth. When cooking, it did thicken like pudding. It must cool before continuing. The process of the steps is necessary for excellent results. I loved it!
Alan Harnett 3 years ago
As a former pastry chef, I can say this is a great recipe. But, it’s unlike a normal frosting recipe that’s basically just combine and whip. So please follow the directions exactly and you’ll have to have a bit of baking knowledge.
Tips:
1) Whip the butter until it’s very soft. My butter was at room temp and I used a paddle attachment on my stand mixer for about 5 minutes on almost high.
2) Cook the heated mixture until just before boiling. It will be thick like pudding. Whisk it constantly while cooking. I had no lumps and didn’t strain mine due to no lumps.
3) The butter, melted chocolate, and the heated mixture must be room temp before mixing. If not, the butter will melt.
4) Switch to a whip attachment on your stand mixer after everything is in the mixer, and beat it on high for about 5 minutes. It will come together to be a soft frosting. I then put it in the fridge for about 10 minutes to allow it to set, then whipped it some more. Repeat if necessary.
The texture is very creamy. It’s not sugary sweet. The recipe makes enough for a two layer cake or a 9x13” cake.
Yummly User 4 years ago
I will admit, I was suspicious of the recipe to begin with. I had multiple reasons, one being it didn't tell me what temperature to make it at, plus how long for it to cool. I messed up the first time by accidentally adding the butter in the skillet, and mistakes happen but I retried and did it just like this says, and it was chunky, and jiggly... I don't recommend this recipe, as I have shared, It doesn't work. Please be sure to read all of these comments, because we all have similar complaints...
Thank you for reading this! Have a great day!