Out of this World Chocolate Frosting

Out of this World Chocolate Frosting

Sometimes you just need to indulge and reward yourself with a slice of a scrumptious chocolate cake with heavenly chocolate frosting.  It’s too much for the senses to ignore.  Your recipe for the perfect chocolate cake is coming in another post, but here is your recipe for heavenly frosting using two Milky Way candy bars.  This recipe is one to you want to keep on hand.  You can store it in the refrigerator because there is just no sense in buying store-brand frosting again.

Start the process by melting two Milky Way candy bars with butter until the candy bar/butter mixture is smooth. If you can make it to this point without eating the candy bars, you are a much stronger person than I am.  Congratulations!  You just passed the most difficult part of the recipe.

This recipe will keep in the back of the fridge for up to a month.  You can use it on cakes and cupcakes, or eat it straight from the container.  After all, it does contain 2 candy bars and will satisfy your chocolate craving…anytime day or night.

OTW Chocolate frosting OTW chocolate frosting_II

Please note that you can use other candy bars in place of the Milky Way bar.  Try Three Musketeers, Hersey’s Chocolate Bars and even Snickers if you like nuts in your frosting (also add 1/2 cup of chopped nuts to the frosting before spreading).  The options are endless and you can find your own favorite candy bar to use.  Always make sure you leave a spoonful of this frosting for you to eat all by yourself.  It’s worth the extra calories…

 

 

 

 

 

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OTW Chocolate frosting
Out of this World Chocolate Frosting
Print Recipe
Servings Prep Time
1 9" layered cake 15 minutes
Servings Prep Time
1 9" layered cake 15 minutes
OTW Chocolate frosting
Out of this World Chocolate Frosting
Print Recipe
Servings Prep Time
1 9" layered cake 15 minutes
Servings Prep Time
1 9" layered cake 15 minutes
Ingredients
Servings: 9" layered cake
Instructions
  1. Slice the candy bar into 1 inch cubes and melt over low heat along with the butter. Stir until mixture is smooth remove from heat and add the cocoa. Blend mixture well. Let cool slightly and beat in cream/milk, vanilla and powdered sugar. Add more cream/milk, if necessary to make the consistency ready to spread. Store in fridge for up to a month and let frosting warm to room temperature before spreading.
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