Beth’s Chocolate Frosting

Adapted from the Our Best Bites website

  • 2/3 cup sugar
  • 1/3 cup all purpose flour
  • 3 Tablespoons unsweetened cocoa powder
  • 1 cup milk
  • 1 cup butter, softened
  • 1 cup semi-sweet chocolate chips, melted
    (optional: add extra cocoa powder to taste)

Melt chocolate chips and cool to room temperature
In a small saucepan, whisk sugar, flour, cocoa, and milk; bring to boil, whisking frequently
Boil 1 to 3 minutes – until thickened a bit like a thin pudding
Remove from heat
Cool completely in refrigerator or freezer.
When chocolate, flour mixture is cooled, beat the butter until creamy, about 1 minute
Add chocolate, flour mixture and beat until fluffy, about 1 minute
Finally, add in the melted chocolate chips and beat again, about 2 minutes
If desired, add more cocoa powder…up to 4 tablespoons more
Assemble and frost cake
(Store unused frosting in refrigerator
Bring to room temperature and beat again with electric mixer if needed.)

Thanks to Beth Kemp for this recipe

For a lighter frosting, Donna suggests frosting this luscious cake with whipped cream with melted chocolate