Today, I have something special to share with you with this recipe. Imagine digging into a creamy pudding like cooked chocolate icing that is thick enough to spread over your favorite cake. If your mouth is not watering yet, then it soon will be because this is simply delicious!
This is not as overly sugary sweet as a typical butter cream version either, which can be overwhelming at times. Instead, my icing heightens that richness of the chocolate for just the right ratio of sweetness to velvety smooth texture.
You can also substitue four squares of unsweetened chocolate for the twelve tablespoons of unsweetened cocoa along with the four tablespoons of canola oil or margarine, if you prefer that form.
I do think you'll love this recipe so do try it sometime!
My Soft Chocolate Icing
12 tablespoons of unsweetened cocoa
4 tablespoons of canola oil or margarine (not spread)
1 cup of granulated sugar
1-1/2 cups of milk
3 tablespoons of cornstarch
2 tablespoons of water
2 tablespoons margarine (not spread)
1-1/2 teaspoons of vanilla extract
Mix the cornstarch with the water to form a thick paste. Cook this with the milk, sugar, and cocoa until it thickens nicely so it will spread.
Take this off the heat and then add the oil and stir in the margarine to melt through before adding the vanilla.
Cool and spread on your cake.
You will be able to frost a layer cake or a big sheet cake.
