Creamy Chocolate Frosting

Serves: 12
Total Calories: 250


4 ounces unsweetened baking chocolate
3 cups powdered sugar
1/2 cup butter or margarine, softened
2 teaspoons vanilla extract
1/3 cup milk


1- Microwave chocolate in small microwavable bowl as directed on package until melted. Cool 10 minutes.

2- Beat powdered sugar, butter, vanilla and milk in large bowl with electric mixer on low speed until smooth. Gradually beat in melted chocolate until well blended.

3- Immediately frost cake. Frosting will begin to set up after about 15 minutes.

**Generously frosts a 13 x 9-inch cake, or fills and frosts an 8- or 9-inch two-layer cake.**

Creamy Cocoa Frosting: Substitute 1/2 cup baking cocoa for the chocolate.

Creamy Mocha Frosting: Stir 2 1/2 teaspoons instant coffee (dry) into the milk.

Betty's Tip If the frosting is too thick, beat in a little more milk, a few drops at a time. If frosting is too thin, beat in a small amount of powdered sugar until it is easy to spread.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 250
Calories from Fat: 108

This Creamy Chocolate Frosting recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

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