On stormy days when you don’t really have time to prepare a meal but yet want to feed the family a hearty meal, this recipe for crockpot ham and beans is ideal. Everyone will enjoy this straightforward dish in your slow cooker!
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 1 cup white sugar
- 1 pinch salt
- 1 (1 ounce) square unsweetened chocolate
- 3 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
- In a saucepan over medium heat combine the sugar, salt, cornstarch, water, and chocolate. Stirring frequently bring to a boil and cook over low heat until thick. Remove from the heat and add the vanilla and the butter or margarine. Mix well. Let frosting cool before frosting cake.
Nutrition Facts
| Calories | 140 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 32 mg |
| Sugars | 25 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the flavor, and it was fairly easy to make and really easy to work with (and fill in cracks or flaws in the cake). No difficult ingredients or unusual equipment needed. I made a batch and quickly realized as it was thickening that it wasn’t going to be enough for my whole layer cake (two layers, 9-inch rounds) so I started a second batch while the first batch was cooling, and the total amount worked quite well for the full cake. It made enough for filling between the layers and a thick, slightly domed top to the cake. The cake was a big hit, very tasty, so I will probably use this recipe again sometimes. The only reason I won’t give it 5 stars is that the texture is fairly gloppy. I couldn’t make the cake smooth and glossy, or give it a spiky or wavy texture, or anything prettier or neater-looking. I did try. A cake with this frosting will always look a bit messy, and definitely homemade. That can be a good thing but is not always what I want. Still, a useful, tasty recipe.
Turned out fine. Next time I will use slightly less sugar as it is still too sweet for me. I filled the two round layers with instant vanilla pudding and put the chocolate on the outside. Very easy to spread.
Excellent consistency with this recipe. I did modify by using icing sugar instead of white sugar. Nice creamy texture. This can easily be changed to a vanilla frosting. I used milk instead of water and omit the cocoa powder or chocolate. As a further inspiration I needed to use up leftover eggnog so used that as my liquid and added a shot of rum and a dash of nutmeg. A great way to top off my eggnog spice cake. Merry Christmas!
AMAZE BALLS!!
I made this and substituted cocoa .. I didn’t have chocolate bar.. it turned out great .. I used 1 tbsp and followed the rest exactly!! Not to sweet .. perfect!! Defiantly be using this again
I just made this recipe, substituted the chocolate ( I didn’t have any) with 3Tbs. cocoa and 1Tbs shortening, and it turned out fabulous. Will make again, very easy if your in a pinch.
super frosting, topped a batch of blondies that had baked a little too long and are a little dry
This recipe saved my life! I had prepared a Boston Cream Pie thinking I had the ingredients to make a proper ganache. I didn’t have bakers’ chocolate either but did have cocoa powder. Though skeptical, I was extremely pleased to find this recipe and very pleased with the result. It was my turn to bring dessert to the bridge group and everyone complimented my Boston Cream Pie.
Oh my! This was awesome! I never have the ingredients for “regular” frosting on hand, so I was looking for a recipe that used the ingredients I had on hand. And I had “almost” all the ingredients for this except the unsweetened chocolate. I used a 1.4 oz. Aldi’s brand dark chocolate bar for this and it worked out great! I made the black magic cake from this site, which uses coffee, so instead of the water called for in the frosting, I used coffee and…WOW! It really brought out the chocolate flavor! I made the cake in a bundt pan, and the frosting drizzled over the sides beautifully! It does make a lot of frosting for a bundt cake, but that wasn’t a problem! I filled the middle up with frosting, and the little extra “pudding” you got with a slice was a great treat with the cake! Will definitely make this again as frosting…and as a quick pudding! Thanks so much for the recipe!
This was a really good change from typical buttercream. It was very runny to work with but thickened after a few minutes on the cupcakes. Great recipe!!!
Didn’t change anything, but forgot to add the butter and it was still delicious,. Will be making this again. Made it for the Chocolate Zucchini III cake and was perfect for it. Thank you.
The flavor was good for me, but not chocolatey enough for my hubby. I also had some weird lumps in my finished product, which I’m sure was the cornstarch. Next time I might try mixing the cornstarch with the water really well, and then adding the remaining ingredients. Thanks for the recipe, it was just about perfect for me!
Great frosting, but use boiling water and add to dry ingredients to speed up the cooking/thickening process
Loved this recipe, it was so simple!! I used brown sugar and butterscotch chipits(had no white sugar or chocolate) The color was golden and it wasn’t too sweet at all, just nice!! I love recipes from scratch and plan on using this over and over!
I used this to frost Brookes bombshell brownies from this site. I looked Amazing but I wasn’t to fond of the taste. I thought it was super sweet and not to chocolatey, I may try this recipe again…but with some adjustments to the sugar and cocoa.
This was awesome! I made it exactly as is, although next time I will decrease the sugar to 3/4 cup as it was a little too sweet for me. I could have eaten the entire bowl with a spoon. I used it to frost an angel food cake and it was the perfect consistency to drip down the sides. I also added some fresh raspberries and it was a total winner.
If it takes long for it to thicken increase heat to medium, it thickens immediately after it starts boiling. I added the vanilla and butter from the beginning (misread the directions), and it still turned out delicious. It really has the consistency of a pudding, so you could use it for filling a cake too, not only for icing. Unlike other commenters, my husband found this to be a bit on the sweet side, so I would adjust sugar to your liking. Thanks for the recipe!
This tasted okay, but it was a little sweet for me (I know that is easy to adjust).
all I can say is yummy
Wonderful, this really has the consistency of pudding. I used semi-sweet chocolate chips and added less sugar. I didn’t have any problems with the thickening, but I used medium heat instead of low because it was taking forever to boil. If you do that just make sure you stir constantly so it doesn’t burn. Also… this would make excellent vegan pudding for anyone interested 🙂
This frosting was great. Took a while to thicken up and the bakers chocolate looked quite funny during the cooking process but it all came together in the end. I will be using recipe for many many cakes in my future. Also I used Orange extract instead of vanilla (I had run out), and the citrus flavor really added to the chocolate flavor.