Page 452 - Chocolate Cake Doctor

434 F R O S T I N G S

CHOCOLATE PAN FROSTING G
CHOCOLATE PAN FROSTIN

f you enjoyed this frosting
R
recipe in my first book, you will

notice that the quantities have
the Cake Mix Doctor says
changed slightly. That’s because
When working with warm frostings, it’s
people said they wanted important to have your tools at hand.

more of this fudgy frost- You will need a ladle for spooning
some of the frosting over the first layer
ing—enough for a of cake.Use a thin metal spatula (not a

thick coat instead pancake flipper!) to spread the frosting
to the edges.Place the second layer
of a thin one—and
on top of the first and now spoon on
I can’t blame them! more frosting.This will be the top of
the cake (unless it’s a three-layer cake),
Spread Chocolate Pan Frosting onto
so either make clean, smooth strokes
layer cakes while it is still warm. It or wiggle the spatula back and forth
for a decorative rippled look.Now to
will set up as it cools.
the sides: If the frosting starts to
harden, place the pan back over low
MAKES 4 CUPS, ENOUGH TO FROST heat and stir until it is soft again.With
A 2- OR 3-LAYER CAKE the metal spatula, transfer the frosting
PREPARATION TIME: 10 MINUTES bit by bit to the sides of the cake, first
making a thin coat to seal in the
crumbs, then a thicker coat to cover
1
12 tablespoons (1 ⁄2 sticks) butter
the first. Voilà!
1 ⁄2 cup unsweetened cocoa powder
1 ⁄2 cup whole milk
1. Melt the butter in a medium-size
1
5 ⁄2 cups confectioners’ sugar, sifted
saucepan over low heat, 2 to 3 minutes.
Stir in the cocoa powder and milk. Cook