Chocolate Pan Frosting

By srumbel

That's my second secret: Warm weather baking relies on frostings that don't move once they're spread on a cake. My caramel frosting is one, and the second is our family's chocolate pan icing. We slather it on cupcakes and sheet cakes and on summertime birthday cakes. What's really nice, too, is that these frostings go on early in the day, and you can let that cake rest at room temperature until it needs to be served. Or, it can go into the car with you for a weekend trip. No slipping, sliding, or mess.
from cakemixdoctor.com

Ingredients

• 8 8 8 tablespoons (1 stick) unsalted butter
• 4 4 4 tablespoons unsweetened cocoa powder
• 1/4 1/4 1/4 teaspoon salt
• 1/3 1/3 1/3 cup whole milk, or more if needed
• 3 1/2 3 1/2 1/2 cups confectioners' sugar, sifted

Details

Preparation time 10mins

Preparation

Step 1

1. Melt the butter in a saucepan over low heat, 2 to 3 minutes. Stir in the cocoa powder and salt. Add the milk, and stir and cook until it thickens and just begins to come to a boil. Pull the pan off the heat.

Whisk in the sugar, which has been sifted, adding a little at a time, whisking until smooth. Add more milk if needed, but the frosting should be spreadable.

2. Spread onto your cake or cupcakes. It will set and harden as it cools.

Makes 3 cups, enough to frost a 2-layer cake or 24 cupcakes