- 1 ¼ sticks butter (10 Tablespoons) softened
- ½ cup 10 x sugar
- ¼ PLUS 2 Tablespoons cocoa powder
- pinch salt
- ¼ cup PLUS 2 Tablespoons corn syrup
- ½ teaspoon vanilla
- 4 ounces milk chocolate bar, melted and cooled to 85-110 degrees
Directions:
- 1 Break chocolate bar into pieces and place chocolate in a small pan on low heat until melted. Cool slightly.
- 2. In a medium bowl with an electric mixer on low speed, beat butter, 10 x sugar cocoa and salt until smooth.
- 3. Add corn syrup and vanilla and beat until just combined.
- 4. Scrape down sides of bowl and beat again.
- 5. Add slightly cooled chocolate and beat until smooth and creamy
If you like vanilla cake with chocolate icing this is THE best recipe ever! Even though I am against using corn syrup, for this recipe I WILL!
This will frost a 13×9 or an 8 inch 2 layer cake and have enough to lick the bowl! Please use the 4.4 oz Hershey’s Milk Chocolate bar for best results. It seems like a lot of chocolate; but the results are worth it.
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