small bowl mix flour, cocoa, baking powder and baking soda
ith cupcake papers.
Place cocoa in a small bowl.
br>Cool completely.
For frosting; beat the butter in a
o begin the Chocolate Cocoa Frosting beat powdered sugar and butter
r margarine, 1/4 cup cocoa, and water. Cook over medium
Prepare the frosting in a saucepan.
Combine butter, cocoa and milk.
Heat to boiling, stirring constantly.
Mix in powdered sugar and vanilla until frosting is smooth.
Pour warm frosting over cake or brownies as soon as taken out of the oven.
Cool.
Melt cocoa and butter.
Put soda in buttermilk.
Mix dry ingredients first and add cocoa last.
Bake in a greased and floured 8 in.
pan for 25 min at 350F degrees.
-------Cocoa Frosting--------.
Mix sugar and water.
Add softened butter and cocoa.
Beat until creamy.
Add 1 tsp vanilla.
Stir until smooth and ice cake.
owl, combine all ingredients for frosting. Beat to spreading consistency.
In medium saucepan, mix nonfat dry milk in water until dissolved.
Over medium heat, stir in sifted unsweetened cocoa powder and honey.
Cook and stir for 15 to 20 minutes, until mixture is thickened.
Remove from heat and stir in vanilla.
Let cool 10 minutes, and frosting is ready to use.
Frosting will continue to harden as it cools.
Mix cocoa and sugar.
Cream part of cocoa and sugar mixture with butter.
Blend in vanilla and half of milk.
Add remaining cocoa and sugar mixture and blend well.
Add remaining milk and beat to desired spreading consistency.
Additional milk may be added, if desired. Yields frosting for two 9-inch layers.
Note:
For variation, add 1/4 teaspoon almond extract, omitting cocoa powder.
Or omit cocoa powder only for Vanilla Frosting.
Bring margarine, milk and cocoa to a boil.
Remove from heat. Add confectioners sugar.
Beat until smooth.
Pour frosting over cake and garnish with nuts.
Add butter to boiling water.
Add vanilla.
Beat and when well blended, add sifted sugar and cocoa.
Beat until smooth and creamy (3 minutes), adding additional liquid, if necessary until of right consistency to spread.
Spread on warm cake.
This is a good inexpensive and quick chocolate frosting with good dark chocolate color.
It keeps well for several days without hardening.
Cook over medium heat. Boil 2 to 3 minutes.
Pour over your favorite plain cake cooked in a sheet pan.
Punch holes in cake so frosting will soak in it.
Cream part of cocoa-sugar mixture with the butter.
Blend in milk,
vanilla and lemon extract.
Add remaining cocoa-sugar mixture and beat well to desired spreading consistency.
More milk may be added if needed.
Preheat oven to 325\u00b0.
In large bowl, sift flour, cocoa powder, cream of tartar, baking soda and cinnamon.
Set aside.
In medium bowl, combine applesauce, honey, egg whites and vanilla. Gently stir into flour mixture and mix until just blended.
nd vanilla, then flour, salt, cocoa and sugar till moistened.
Mix cocoa and sugar.
Cream part of the cocoa and sugar mixture with margarine and butter.
Blend in vanilla and half of the milk.
Add remaining cocoa and sugar mixture and blend well.
Mix cocoa and sugar together.
Cream part of the cocoa and sugar mixture with butter.
Blend in vanilla and half the milk. Add remaining cocoa-sugar mixture and blend well.
Add remaining milk and beat to desired spreading consistency.
Additional milk may be added.
In large bowl with mixer at low speed, beat confectioners sugar, cocoa, butter, water, vanilla and egg yolk until smooth, occasionally scraping bowl with rubber spatula.