This is the ONLY chocolate frosting recipe I have used in 35 years. It is great on the Chocolate Cookie Sheet Cake that I make instead of Brownies many times.
Put 1 cup of granulated sugar in a blender. Cover and blend on high speed for a minute. (It will start to look much like powdered sugar).
Add 3 - 1oz. squares of unsweetened chocolate - cut in small pieces - 2/3 cup of evaporated milk - 1 tsp. vanilla and a dash of salt.
Blend on high speed about 3 minutes or until spreading consistency. The blender will change sounds and you will be able to tell it is ready.
It stays very soft and delicious even after 3 - 4 days. Be sure to cover as any other cake you want to keep fresh. I spray a piece of foil lightly with a non-stick spray to keep the foil from attaching to the frosting.
I am interested in the Chocolate Cookie Sheet Cake recipe that you mentioned. Would you mind sharing that recipe either in this forum or emailing to me at lbond@cinergycom.com? Thanks!
Most happy to. I just figured everyone already had it and I didn’t want to over do my “welcome” -
Cookie Sheet Cake
Mix together: 2 Cups Flour - 2 Cups Sugar - 1 tsp. baking soda - 1/2 tsp. salt
In medium sauce pan - Melt 2 Cubes Margarine - 4 Tbls. Cocoa (I use 6 because I like it really dark) 1 Cup Water. Let come to a boil and then add to dry ingredients.
Mix together and then add 2 eggs - 1/2 Cup Buttermilk (or sour milk) and 1 tsp. vanilla.
Beat with mixer - And pour into a 4 sided 11 X 15 jelly cookie sheet.
Bake 350 degrees for 20 minutes or until it tests done.
This is my very favorite cake with the Blender frosting above.
Thank you for posting this!!! I had this in an old recipe book and used it ALL THE TIME!!! I lost the recipe book and have been looking for this recipe FOREVER!!! You are the BEST!!!
Most happy to. I just figured everyone already had it and I didn’t want to over do my “welcome” -