cake – Pure Sugar

Five Minute Frosting Recipe

Posted on March 1, 2023 by Carol — 1 Comment ↓

Let me tell you a little secret: I don’t really love frosting as much as other people do. In fact, I hear a lot of negative remarks about my favorite frosting, which is stabilized whipped cream. When it comes to something like buttercream, a little goes a long way for me and most recipes make way more than I care to use.

Yesterday I decided to make a chocolate cake — nothing exciting, just a Funfetti mix. However, I didn’t have any frosting in my cupboard and I really didn’t feel like making a big batch, knowing I only wanted to use a little. Well friends, Five Minute Frosting came to my rescue! Not only does this frosting come together super fast (five minutes is not an exaggeration), but it is rich and fudgy as well. I think this will be my go-to recipe in the future because I always have these ingredients on hand and it makes just the right amount to top a Bundt cake, which is my preferred pan (it cuts easy slices, and I love that)!

Print Recipe

Fudgy Five Minute Frosting

This frosting recipe comes together fast and makes just the right amount to top a Bundt cake or a small batch of brownies. For a standard cake or a thicker coating, you may want to double the recipe.

Ingredients

2 Tbsp butter at room temperature
1 cup powdered sugar
2 Tbsp cocoa powder
2 Tbsp boiling water
pinch salt optional

Instructions

Add softened butter, powdered sugar, cocoa powder, and salt (if using) to a medium bowl. Add hot water 1 Tbsp. at a time, whisking until mixture becomes smooth
Frost cake, brownies, or cookies as desired. The frosting will thicken as it cools, so if that happens add a little more hot water.

Notes

The salt in this recipe is totally optional. I feel like the tiniest pinch enhances the chocolate flavor.

Replace the hot water with hot coffee for an even richer flavor.

I think it would be easy to change up the recipe as well. Omit the cocoa powder and add a little flavored extract to create different flavors (or even add a couple drops to enhance the chocolate flavor — I bet mint would be delicious). I’m also curious about replacing the cocoa powder with PB2 for a peanut butter frosting. I will definitely be trying that in the future!

{Recipe} Crock Pot Hot Fudge Cake

Posted on February 15, 2013 by Carol — 2 Comments ↓

I hope you all had a lovely Valentine’s Day! Aren’t my roses gorgeous? Drew surprised me with a bunch this year — such a sweetie! I know so many people who are down on Valentine’s Day and true, you shouldn’t need a single day to express your love for someone (I know that’s certainly not the case with me and my amazing hubby), but I enjoy being a little extra smoochy and making things a little extra special. But that’s just me.

We had a delicious home-cooked dinner. I made surf & turf (filet mignon and sizzling shrimp scampi), steamed broccoli, a chopped salad, and baked potatoes. For dessert I made this decadent Hot Fudge Cake!

Oh, there is nothing like an ooey, gooey chocolate dessert… especially on Valentine’s Day! This is one of my favorite recipes, and best of all, you cook it in the Crock Pot so you can leave your oven free to bake up some other delicious dishes.

Hot Fudge Cake (in the Crock Pot)

Cake:
1 cup AP flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 Tbsp cocoa powder
1/2 cup milk
1 tsp vanilla
2 Tbsp coconut oil (feel free to use butter, vegetable oil or whatever you prefer)
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)

Hot fudge sauce:
3/4 cup brown sugar
3 Tbsp cocoa powder
1 3/4 cups boiling water

Combine the dry ingredients and then add the milk, vanilla, and oil. Combine well. Fold in the chocolate chips and nuts. Spread the batter in a well-greased 2-quart slow cooker.

Add the brown sugar and additional cocoa to the boiling water and stir well. Pour this mixture over batter in your Crock Pot. Do not stir. Just leave it alone — trust me.

Cook on HIGH for 2 to 3 hours or until a toothpick inserted into the center of the cake comes out clean. See how it rises and all comes together?

* This recipe makes more of a traditional thick “pudding” — it’s not going to be firm like bakery cake. The water settles to the bottom and makes a chocolatey sauce, and the cake batter kind of rises to the top and gets baked, yet still kind of mushy. Just so you know what to expect. Here’s a photo after we dug into it.

** Correct: there are NO EGGS in this recipe.

*** If there are leftovers, they are not great cold — definitely warm extras up in the microwave or in the toaster oven.

I have never cooked this on the LOW setting, so I can’t recommend that. Serve it with ice cream or whipped cream — it is just heaven in a bowl!

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