- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup tap water
- 1/4 cup (1/2 a stick) of margarine
- 1 teaspoon vanilla
Get out a two quart sized saucepan. In it,
combine the sugar, cocoa, cornstarch and
salt. Mix this up nicely. Then gradually
stir in the tap water. Cook and stir the
mixture over medium heat until it boils. You
don't have to stir it constantly, just stir
it enough to keep it smooth. When it starts
to boil, stir it constantly so it won't
scorch on the bottom. Boil it for a full
minute. Remove it from the heat and stir in
the margarine and vanilla. While it is still
hot, pour it over a warm cake and spread it
smooth. Allow to cool slightly before
slicing and eating.
This makes enough to generously frost the
top of a 9" by 13" rectangular cake. The
flavor is that of a very deep chocolate. I
like this recipe for several reasons. First
off, it tastes out of this world, but that
is just for starters. I doesn't use powdered
sugar, which makes it cheaper than other
frostings. It can also be spread on a hot
cake, which saves me the cooling time. It
sets up almost immediately, producing a very
pleasant creamy texture.
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