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“The original recipe for this thick chocolate frosting was my grandmother’s,” writes Melissa Wentz from Harrisburg, Pennsylvania. “I lightened it up, but it still has all of the original’s taste.”
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: 4 teaspoons equals 54 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 12 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Glossy Chocolate Frosting in Light & Tasty February/March 2006, p49
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Reviewed on Apr. 29, 2012 by christinastarr
I cannot make this recipe because because I live in Italy and we do not have the equivalent to Splenda. Could I please have the original recipe? Thanks.
Reviewed on Apr. 16, 2012 by halfadozen
This is a great recipe! It reminds me of church potlucks. For those of you who thought it was runny, try to cook it at a medium high heat. If you have ever made chocolate no bake cookies, it will have a similar consistency. Plus, because you are using warm frosting make sure your cake is cooled sufficiently.
Reviewed on Feb. 25, 2012 by mahyazmama
The recipe was wonderful! I had all the ingredients on hand except the vanilla extract. I decided to replace w/2 tsp butter and came out great! Oh also I just used 1 cup of reg sugar as well. My boyfriend does really like chocolate and went for a second piece of cake! Thanks so much for posting!
Reviewed on Feb. 14, 2012 by Sylvester90
This turned out runny when I made it. It made my cake soggy. I would not make it again.
Reviewed on Aug. 27, 2011 by WJSymons
Wow! Great recipe for frosting especially when you're out of all the usual ingreds. I used arrowroot instead of cornstarch and it turned out beautifully.
Reviewed on Aug. 15, 2011 by kimmg83
Awesome recipe, super easy, comes out great every time. I use regular sugar because I'm not a splenda fan. Makes plenty of frosting, I always have at least 2-3 spoonfuls left over incase there are any touch ups needed or I'm having a chocolate craving! Tastes fabulous by itself and on anything else!
Reviewed on Jul. 28, 2011 by mhafen
I hate to make frosting - but this is the easiest, most tasty, thick, rich frosting I've ever tried!
Reviewed on Feb. 27, 2011 by wvagirl1974
This frosting is amazing!!! It's more like a glaze. It's still amazingly awesome!
Reviewed on Jan. 09, 2011 by lambasio
I loved the ease of this recipe, however I felt that there was too much cocoa. The baking cocoa taste was overpowering. I would suggest reducing the amount of cocoa, or possibly substituting melted chocolate chips.
Reviewed on Dec. 30, 2010 by shondad1
So very good, so very quick, and so very easy (all with things I already had on hand). I made a couple of modifications though. Instead of sugar, I used the Splenda blend for baking and I used light butter instead of regular. It was very light and delicious. I highly recommend this recipe. I needed something light and low carb. This will definitely be my "go to" recipe for chocolate frosting. I will not buy store bought again (I didn't like it anyway and it is too high in fat). Thanks Melissa.
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