Yesterday I wrote about the football cake we were making, and mentioned that I’d post a photo of the decorated result. Well, we ran out of time last night and weren’t able to decorate it the way we had first thought. So instead of a magnificent final product, the above photo is from the early stages, when the delicious layer of chocolate frosting was being slathered on the chocolate cake.
The original recipe came from a Hershey’s chocolate cookbook. My daughter does things her own way and changed it up a bit. Below is how she makes this chocolate frosting. And I recommend you follow her instructions, because this is amazing stuff!
1 stick butter, soft but not melted
2/3 cup cocoa
3 cups powdered sugar
1 teaspoon vanilla
In a mixer whip the butter for about 2 minutes.
In a bowl, combine cocoa with powdered sugar.
Add about 1/2 cup of the cocoa/sugar mixture at a time to the butter. Add about a teaspoon of milk after each 1/2 cup of this mixture, to help it combine.
After all the cocoa and powdered sugar are combined well with the butter, add the vanilla.
Whip it for about 2 minutes.
*Note: This makes enough to frost a 9×13 cake or 24 cupcakes, plus just enough left over to “accidentally” have some left behind in the bowl for taste testing.