Does anyone have a recipe for a good Chocolate Fudge Icing for chocolate layer cakes? It would be like the icing on some store bought cakes like the ones from Publix. I was wondering if a cooled ganache would be the same.

Any ideas, ladies & gents?

Wanda

Bumping!

This probably isn't what you'd like to use but I bought some Walmart brand Chocolate Fudge icing to use for outlining the Pokemon's on a sheetcake I did and is it ever good!!! I love it! It's great to decorate with but I haven't covered a cake in it. It was only a buck for the container too.
HTH,
HeatherMari

bumping again

maybe this one will work.

Rich Creamy Chocolate Frosting


2 sticks of butter at room temperature
1 1/3 cup of unsweetened cocoa powder (preference is dutch process)
1 bag of powdered sugar
2/3 cup of whole milk

4 teaspoons of pure vanilla extract
1/2 teaspoon of salt

I just cream the butter with the cocoa powder and powdered sugar for a minute or so, then add in the milk, vanilla and salt and beat until creamy

Hi Wanda! I have this recipe...I haven't had a chance to try it yet...but it sounds so yummy!!! I'm sorry...but I don't remember where I found it so please forgive me for not giving credit.

Chocolate Fudge Buttercream Ganache Recipe

1 cup heavy cream
1/4 cup corn syrup, light
2 sticks (1 cup) butter
2 bags (12 oz each) Nestle semi-sweet chips
2 cups sifted powdered sugar
2 teaspoons vanilla extract

Heat cream, corn syrup and 1 stick (1/2 cup) butter on the stove until it JUST BARELY comes to a boil.

Place chocolate chips in a medium-sized bowl. Pour cream mixture over chocolate chips. Let stand 1 minute and stir until smooth. Let mixture cool slightly (but not harden) for a few minutes. The ganache should cool to tepid, about 100 degrees F.

In a mixer bowl, beat together 1 stick (1/2 cup) butter and confectioner's sugar until light and smooth. Add in the cooled ganache and vanilla extract and beat until smooth and light.

NOTE: Frost the cake while the buttercream is at room temperature. (If refrigerated, let sit to room temperature before using. If the buttercream gets too stiff to work with, even at room temperature, beat on low with a mixer. Overbeating the mixture can cause it to become gritty. If necessary, beat in a small amount (1 or 2 tablespoons) of heavy cream to soften slightly. However, the more cream you add, though, the softer the end buttercream will be. Stiffen with more powdered sugar.


HTH....Hugs, ~Denise

Thanks guys!

They all sound great!

Wanda