Chocolate Icing For Fudge Ribbon Cake Recipes

Steps:

• Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
• Let stand until spreadable (frosting will thicken as it cools).

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

Steps:

• In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes.
• Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.

Steps:

• Combine milk and butter in saucepan; bring to a boil and remove from heat.
• Blend in chocolate.
• Stir in vanilla and sugar.
• Beat until spreading consistency.
• If necessary, thin with a few drops of milk.

Steps:

• Combine cream cheese, 1 egg, and 1/4 cup sugar in a medium mixing bowl; beat at high speed of an electric mixer until smooth.
• Gradually add 3 tablespoons milk and next 3 ingredients, beating well. Set aside.
• Place chocolate squares in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and let cool.
• Cream 1/2 cup butter; gradually add 2 cups sugar, beating well at medium speed.
• Add 2 eggs, one at a time, beating well after each addition.
• Combine flour, baking power, soda, and salt; stir well.
• Add flour mixture to creamed mixture alternately with 1 1/3 cups milk, beginning and ending with flour mixture. Mix after each addition.
• Stir in melted chocolate and 1 teaspoon vanilla.
• Spread half of chocolate batter in a greased and floured 13x9x2-inch baking pan.
• Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter.
• Bake at 350 for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack.
• Spread frosting over cake.
• FROSTING: Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring occasionally.
• Remove mixture from heat and let cool.
• Add powdered sugar and milk to chocolate mixture, beating at medium speed of an electric mixer until smooth.
• Stir in vanilla.
• Yield: 2 cups.