Cut butter into pieces, and add all ingredients, EXCEPT THE
CHOCOLATE CHIPS, into a medium sauce pan.
Stir to combine ingredients over high heat. Stop stirring when
butter is melted, and allow the liquid to come to a rolling boil for
ONE MINUTE. (A rolling boil means the bubbles are completely
surrounding the edges and rolling into the center of the pan
rapidly.) Do not overcook!... the icing will get too thick while
cooling, and will turn to fudge in the pan.
After it has reached a rolling boil for 1 minute, remove from the
heat, add the chocolate chips, and beat by hand until the icing
cools and thickens to spreading consistency. (I usually fill the sink
with about 1-2 inches of ice water, and put the pan into the sink
while stirring, to cool it down faster.) It is a workout.
Bottom layer of cake should be up side down (curved side
against the plate). Spread icing thickly on top of bottom layer.
Top layer should be right side up (curved side facing up). Be sure
the top layer is perfectly aligned before frosting the sides. Frost
the top of the cake last, by placing 3-4 large dollops of icing
around and pushing them thickly towards the edges. Don't take
small amounts and spread them around... the icing gets crumbs
in it that way.
Originally Submitted
10/26/2016
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