Chocolate Syrup Frosting Recipes

CHOCOLATE CRISCO FROSTING RECIPE

Steps:

• Add the cocoa powder to a mixing bowl.
• Pour the hot water over the cocoa powder and let it sit for a minute.
• Add the Crisco, vanilla, and salt to the cocoa and mix on slow to blend.
• Slowly add the powdered sugar while blending on slow until fully incorporated.
• Once the powdered sugar is fully mixed in, beat on high for 1 - 2 minutes until fluffy.

CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350F and spray a 9x13-inch pan with cooking spray; set aside.
• To a large mixing bowl, add all the ingredients and mix with a handheld electric mixer or stir by hand. Note that the batter will be thick*.
• Bake for about 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 30 minutes.
• Using the tines of a fork, poke holes all over the cake, going down nearly do the base of the cake, and I estimate I poked the cake in about 50 different places.
• To a medium bowl, add both ingredients, and whisk to combine.
• Evenly pour the filling mixture over the cake, noting that it may take a few minutes for all of the mixture to soak in, but it will so have patience.
• To a large mixing bowl, add all the ingredients and beat with the whisk attachment of a handheld electric mixer or do it in your stand mixer fitted with the whisk attachment.
• Evenly spread the frosting over the top of the cake, cover, and refrigerate** until serving.

CHOCOLATE SOUR CREAM FROSTING

Steps:

• In a saucepan, combine the sugar and chocolate syrup. When well mixed, stir in the sour cream. Cook over medium heat to the soft ball stage (234 degrees F, 112 degrees C on candy thermometer).
• Remove from the heat. blend in vanilla and beat until thick enough to spread.

CREAMY CHOCOLATE SYRUP FROSTING

Steps:

• In a large mixing bowl using an electric mixer on low speed beat the butter, sifted cocoa powder and chocolate syrup until just combined.
• Add in the sifted confectioners sugar, whipping cream and vanilla; beat on low speed until the confectioners sugar is combined; increase the speed to medium and beat for 1 more minute until smooth and spreadable (add in more whipping cream or sugar if needed to achieve desired consistency).

CAN O' HERSHEY'S BROWNIES

Steps:

• Instructions Cream butter and sugar. Beat in eggs, one at a time. (Beat each well.) Beat in chocolate syrup. (Add optional extra chocolate blended with veg. oil, if using.) Add flour. Then nuts (if using.) Spread mixture into a greased and floured rimmed cookie sheet. Bake at 350 for 20 to 25 minutes. Cool on a rack. While brownies are cooling, make frosting. In a small, heavy bottomed saucepan, melt butter. Add milk and sugar and whisk well. Heat to a full, rolling boil, whisking constantly. Remove from heat. Stir in 1/2 cup chocolate chips until melted. Pour all into a stand mixer with the whisk attachment. Beat on high speed until frosting thickens and begins to hold shape. Spread over brownies. When frosting is set, cut into bars.

CHOCOLATE SYRUP FROSTING

Steps:

• 1. Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds.
• 2. Stop the mixer and add confectioners sugar, milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute.
• 3. Increase the speed to medium and beat until fluffy, 1 minute more.