Hello dear readers, Michael, the other half of Jason’s Cooking, here to talk about my favorite frosting! My Mom and Aunt Suzi have always made the best yellow cake with chocolate frosting. Growing up, I had this on average probably a dozen times a year and still love it to this day. From birthdays and holidays, to random cravings, I love it so much that I still have Mom, Aunt Suzi and now Jason make it for me.
The secret to my favorite cake is the frosting. The cake is typically just boxed yellow cake mix but the homemade frosting makes it the best cake ever!
- 2 or 3 oz Semi-Sweet Chocolate
- ⅓ Cup Butter
- ¼ Cup Milk
- 1 ½ tsp Vanilla
- 4 ½ Cups Confectioners’ Sugar
- Melt the chocolate with the butter in the microwave by cooking for 30 seconds, stirring, cooking for 30 seconds, and stirring until it’s melted.
- In a large bowl, combine the melted chocolate and butter, milk, vanilla and ½ of the sugar and beat until everything is incorporated.
- Add the remaining sugar and beat until it’s stiff and airy.
If the frosting is too thick, add a wee bit of milk to thin it out a bit.
Freeze this frosting by tightly sealing in a zip-top bag and storing for up to three months. When you’re ready to use it, defrost completely and let it come to room temperature. Once it’s at room temperature, beat it again and adding milk until it’s spreadable again.
Note: This frosting is so easy to make that it would be more difficult to thaw and revive frozen frosting than it is to make a new batch, so this recipe’s freezer tip is: don’t bother freezing this frosting unless it’s on a cake.
In the 15th century, bakeries in Germany started marketing sweet cakes to celebrate birthdays and weddings to sell more treats.