An easy chocolate icing made with cocoa. Best for drizzling over cakes. You can decrease or increase the amount of milk, depending on what sort of consistency you're looking for.
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This stuff is great, a perfect topper for a chocolate bundt cake! As another reviewer mentioned, an extra tablespoon of butter made it even better. But the best thing about this is that no cooking is required! (Because it's not cooked, by the way, real vanilla extract is better than imitation in this recipe--not so chemical-tasting.) For those of you who found it a bit stiff, it may be that the butter wasn't quite soft enough. A few seconds on low in the microwave should fix that. - 23 Aug 2003 (Review from Allrecipes US | Canada)
Needs just a tablespoon more butter. - 13 Mar 2003 (Review from Allrecipes US | Canada)
With the addition of another tablespoon of butter, it came out perfect. I used it to glaze a bundt cake. - 28 Dec 2005 (Review from Allrecipes US | Canada)