The original recipe for this thick chocolate frosting was my grandmother's. I lightened it up, but it still has all of the original's taste. —Melissa Wentz, Harrisburg, Pennsylvania
- 1/2 cup sugar
- Sugar substitute equivalent to 1/2 cup sugar
- 1/2 cup baking cocoa
- 3 tablespoons cornstarch
- 1 cup cold water
- 4-1/2 teaspoons butter
- 1 teaspoon vanilla extract
- In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm. Yield: 1-1/4 cups.
Originally published as Glossy Chocolate Frosting in Light & Tasty February/March 2006, p49
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