This is a simple chicken soup that you can make on weeknights, but it tastes wonderful anytime. Add spaghetti if you like your chicken noodle soup that way.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
| Yield: | 2 cups |
Ingredients
- 1 cup white sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- ¼ cup butter
- 1 teaspoon vanilla extract
Instructions
- Combine sugar, cocoa powder, milk, butter, and vanilla in a saucepan. Bring to a rolling boil, stirring constantly; cook for 1 minute. Remove from heat.
- Beat icing with an electric mixer until mixture cools and thickens to spreading consistency, about 3 minutes.
Nutrition Facts
| Calories | 110 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 30 mg |
| Sugars | 17 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Those which find it unspreadable, you’re getting it too hot (you’ve made candy. )
Wanted a ganache type glaze for a preserved lemon cake. I used dark cocoa, 3/4 cup sugar, oil, and whey for the milk. I took off the heat 60 seconds after beginning to boil. Stirred about 30 seconds more and poured hot over a cooled cake. It set up as you see, soft but holding. The taste with the cake is spot on. I would have liked the enrobed effect of a thicker, less sweet ganache and it may be more like that with butter, yet I cannot complain, it tastes great, it is smooth and creamy and if it hardens to a soft, crunchy fudge in the fridge, I won’t be mad.
As stated in an earlier review, it hardens so quickly it becomes unspreadable. Would recommend reducing the time with the mixer and pour it over the cake while it is still somewhat thin.
Absolutely delicious and incomparably easy! I changed the milk portion with water and was very satisfied.Thank you!
very easy recipe to follow. we used 1/4 cup cocoa powder instead of 1/2 cup because we don’t like such a sweet chocolate and it came out perfect! mississippi mud cake
I like this. If you followed the recipe to the”T”, it’s great. I thought I should ad a little time to the beating and found that to be a mistake as the frosting hardens quickly. should have frosted 1/2 and then the other half as part of it was crumbling when I finished. Tasted great.
Delicious! I did add two grinds of salt as I only had unsalted butter in the refrigerator and I doubled the recipe!
I needed a chocolate icing for rainbow cookies, it came out beautifully. I can’t wait to cut the cookies.
I’m giving this four stars because the instructions are a mess. This is essentially a fudge. Therefore, you stop stirring once the mixture comes to a boil. Otherwise, you are likely to end up with a grainy (sugar crystals) fudge icing once it sets up. Also, you should never take an electric mixer to the icing after removing it from the burner, nor use it as a spreadable icing. Icing isn’t meant to be spread. It is poured over your cake while the icing is pourable. Finally, this recipe is best used on a sheet cake, not on a layered cake, preferably with the cake in the sheet pan. You simply end up with a mess if you break any of these rules unless you are very adept with fudge type icing.
It’s very good but very rich. I’m going to try some different adjustments to see if I can cut the sweetness a bit. I’ll post my results here.
I actually made this as a frosting for a brownie. I noticed it was slightly harder when I put it on the oven hot brownie, but I also added a 1/2 cup more butter than was called for after reading about the premature hardening, so it was a bit better for heating upon contact with a hot item.
It was very easy and really tasty, also a great bargain because I have all the ingredients at home already.
I will have to try it again sometime. I was surprised how thick it became and hard to manage. I think there was also a little to much cocoa
No changes, I might have mixed it too long. but that is not the recipe’s fault. It tasted great, looked great and I did 18 cupcakes. It would have been easier if it had been a cake.
Followed the recipe as written, made no substitutions or changes in any way. Got more of a fudge/brownie, not icing. It was too thick, difficult to spread, and had a hard crusty exterior once completely dried. Great eaten off a spoon, but definitely not for icing a cake.
Turns out very much like a ganache or glaze. The word “spreading” should be removed from this recipe, as it’s not possible. Pour it over your cake quickly or forget it entirely.
Loved it!
The flavor is great, very fudgy. I used Drost cocoa powder. However after blending it as suggested in the directions, it became vey hard and unspreadable. I’m pretending this is chocolate crumble-cake! Luckily this is only a cake for home, and the cosmetics will not matter. Next time I will just pour hot over my cake or brownies. I should have read the comments before I did it.
I can’t even tell you how terrible this was. It hardened, it also burned (which could have been my fault, but I followed the directions perfectly), so now my entire house smells like burnt chocolate. I will honestly, not being using this website again and I do not suggest that you use this icing recipe no matter how many good reviews it has.
Superb and easy recipe! Took the advice of not beating it. Will upgrade using Alan s method next time around!
Its very delicous and melts in your mouth while holding firm for the perfect slice. I topped my brownies with the ganache and the ganache made them ten times better. It was also easy to make but it did crust to my pan as expected. Overall it is a great recipe.