There is no better tasting frosting than my Grandma’s. It’s perfect for a one-layer cake or a bundt cake – it has deep, dark chocolate flavor. It’s not typical “frosting”, it’s more like a thick, dark chocolate glaze. Growing up, we used to make a “Velvet Crumb Cake” using Bisquick (now I use Trader Joe’s Baking Mix – no trans fat) – and top it with my grandma’s frosting. There are many renditions of Velvet Crumb cake recipe, see the version that I use at the bottom of this post… Click HERE to print both recipes minus all my blah, blah, blah… (my margins are set at 0.25″ in case it matters).

RECIPE
Grandma’s Glossy Chocolate Frosting 

Ingredients

• ½ cup sugar
• 1 ½ tablespoons cornstarch
• 1 oz. unsweetened chocolate bar (OR 3 tablespoons cocoa + 1 tablespoon butter)
• Dash of salt
• ½ cup boiling water
• 1 ½ tablespoon butter
• ½ teaspoon vanilla

Preparation

1. In a saucepan on medium, mix together sugar and cornstarch. Add chocolate (and butter if not using a chocolate baking bar) & salt.
2. Add boiling water and mix.
3. Cook (medium low) until mixture just begins to thicken. Turn heat to low,  then cook about 1 minute longer.
4. Remove from heat, add butter and vanilla.

Tip

Do not overcook! This recipe covers a one layer or bundt cake.

This “frosting” is good on any white cake, yellow cake, chocolate cake and I’m sure a myriad of different cakes. Growing up, we would make a Bisquick Velvet Crumb Cake (and use the glossy chocolate frosting in place of the topping in the original recipe). Last time I checked, Bisquick still contained TRANS FAT – I steer clear of that, so I use Trader Joe’s Baking Mix. Same result, but no trans fat!

Velvet Crumb Cake (the version I make)

Mix together 1 ½ cups baking mix (Trader Joe’s), ½ cup sugar, ½ cup milk, 2 tablespoons organic canola oil, 1 teaspoon vanilla and 1 egg. Beat for a few minutes. Pour into prepared pan (grease & flour 8” square pan or 9” round). Bake in 350℉ oven for about  30 minutes or until toothpick inserted comes out clean. Pour glossy chocolate frosting on top. Let sit a bit before serving…

P.S. This frosting would be good all by itself, hehehe
Catch you back here tomorrow!