Best 6 Chocolate Motherlode Frosting Recipes

HOMEMADE CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

MRS. MILMAN'S CHOCOLATE FROSTING

Steps:

• Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
• Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

CHOCOLATE MOTHERLODE FROSTING

Steps:

• Finely chop chocolate.
• In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
• Remove pan from heat and add chocolate, whisking until chocolate is melted.
• Cut butter into pieces and add to frosting, whisking until smooth.
• Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
• Spread frosting between cake layers and over top and sides.

CLAIM JUMPER'S CHOCOLATE MOTHERLODE CAKE

Steps:

• Add first seven ingredients into a mixing bowl, mixing well in between each ingredient.
• Sift flour, baking powder and soda, and salt and add to mixing bowl.
• Fold the boilingwater into the ingredients in the mixing bowl.
• Mix well.
• Grease and flour six 8" round baking pans.
• Pour batter equally into each of the pans.
• Add 1/2 cup chocolate chips into each pan.
• Bake at 350 degrees for 25 minutes.
• Let cakes cool for 10 minutes on a rack, then remove from pans.
• When completely cool, ice with Chocolate Motherlode Frosting (recipe#109447).
• Coat with nuts if desired.
• Cake will keep for 3 days if covered and chill.
• Serve at room temperature.

CHOCOLATE FROSTING FOR ONE-BOWL CHOCOLATE CAKE

Steps:

• Sift together sugar, cocoa, and salt.
• Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.