My last few posts have been about my favorite cake, “Chocolate Chip Torte.” I mentioned frosting it and thought I would share the recipe I use for homemade chocolate frosting.
…I never buy baking chocolate!
I substitute 1 teaspoon of butter with 3 tablespoons of cocoa for each square of chocolate. I got my recipe for Chocolate Butter Frosting from an old Betty Crocker Cookbook. In it they substituted 1/3 a cup of cocoa for 2 ounces unsweetened melted chocolate.
Paula prefers milk chocolate to dark chocolate, and since the cake was for her birthday, I used 3 Tablespoons of cocoa. If it is frosting for my birthday, I would use much more!
Betty Crocker’s Chocolate Butter Frosting
1/3 cup margarine or butter, softened
2 ounces unsweetened melted chocolate (cool) or 1/3 cup cocoa
2 cups powdered sugar
1 1/2 teaspoons vanilla
About 2 tablespoons milk
Mix margarine and chocolate (or cocoa). Stir in powdered sugar. Beat in vanilla and milk until frosting is of spreading consistency.
This substitution works in any recipe calling for baking chocolate.