Page 451 - Chocolate Cake Doctor

F R O S T I N G S 433

MARTHA’
MARTHA’S S

CHOCOLATE ICIN
CHOCOLATE ICING G

moother and sleeker than a Bowden and her mother, Shirley Hut-

frosting, more substantial son, who shared their cherished
than a glaze, this generous recipe with me.

chocolate coating, which is briefly
MAKES 1 ⁄ 2 CUPS, ENOUGH TO FROST
1
cooked, brings glory to the category
A BUNDT OR TUBE CAKE, 24 CUPCAKES,
of “icing.” Pour it over Bundt cakes, OR A 13- BY 9-INCH CAKE
PREPARATION TIME: 8 MINUTES
spread it on cupcakes and sheet
cakes, or just spoon it on top of
1 cup granulated sugar
vanilla ice cream. It was Martha
5 tablespoons butter
1 ⁄3 cup whole milk
R 1 cup semisweet chocolate chips

the Cake Mix Doctor says 1. Place the sugar, butter, and milk in a
medium-size saucepan over medium-high
This icing thickens up as it sits. Hot heat. Stir until the mixture comes to a boil,
from the stove, it can be spooned over 3 to 4 minutes. Still stirring, let the mixture
Bundt cakes—the icing will trickle boil until the sugar dissolves, 1 min ute.
down the sides.It can be poured on Remove the pan from the heat.
top of sheet cakes and spread with a
2. Stir in the chocolate chips, and con-
metal spatula to reach the edges.But
tinue to stir until the mixture is smooth and
wait until it thickens up a bit before
the chocolate has melted.
icing cupcakes, so the precious icing
will be firm enough to stay on top.
3. Spread the icing over the cooled cake or
cupcakes of your choice.