The month of April is birthday month for us. Lots and lots of cake, presents, ice-cream, and birthday dinners. I have one sister. Her birthday and my parent’s birthdays all fall within 5 days. My entire family (all but me) celebrate that close together. So everyone had to have a different kind of cake because 3 cakes in 5 days can get a bit old. Well naturally I would happen to marry someone who also has a birthday the beginning of April, bringing the grand total to 4 birthdays in just one week.
It still stands that everyone has a different kind of cake in an attempt to change it up. My mom and sister both did ice cream cakes, to see how to make one look back to this post. My dad does his traditional cherry cake with this chocolate frosting. My husband did his traditional German chocolate cake with Coconut Walnut Frosting, affectionately called toenail frosting by his family. I decided when I made his cake to layer it and fill the layers with this chocolate frosting too. You can see the final photo below.
This chocolate frosting is like heaven. I could care less about the cake, but this frosting is what I look forward to at every birthday. It is a recipe that started with my grandma and was passed down to my mom, and now to me. It is super easy to make and I can eat it by the spoonful so it’s a good thing it makes just enough to frost a cake, otherwise the extras would find their way into my mouth. Like I said, it is the perfect chocolate frosting. The trick is to have softened butter, so plan ahead. If you melt it in the microwave it doesn’t turn out, that’s a promise.
Yield: 2 cups
Time: 10 minutes
- 6 T butter, softened
- 1/2 c cocoa
- 2 2/3 c powdered sugar
- 1/3 c milk
- 1 tsp vanilla
- Step 1
Cream softened butter in a mixing bowl. It has to be softened butter, melted won’t work. Add cocoa and powdered sugar and mix. Add milk and vanilla and continue mixing. Mix frosting at medium / high speeds until smooth. If necessary add more powdered sugar or milk until it has reached your desired consistency.