This No-Cook Fudge Frosting recipe takes the hassle out of making the creamy cake-topper from scratch. With our easy beat-and-spread method, chocolate fudge frosting is only a few minutes away!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl combine powdered sugar and cocoa powder. Add butter, boiling water, and vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. If necessary, cool for 20 minutes or until mixture reaches spreading consistency. Or, if frosting is too thick, add additional boiling water, 1 tablespoon at a time, until mixture reaches spreading consistency. This frosts tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake.)

Instructions Checklist
  • Makes about 4-1/2 cups.

Nutrition Facts

462 calories; 16 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 41 mg cholesterol; 110 mg sodium. 7 mg potassium; 79 g carbohydrates; 0 g fiber; 74 g sugar; 2 g protein; 437 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Reviews (2)

24 Ratings
  • 5 star values: 21
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
This is my usual recipe for chocolate icing from the 1980's version of the Betty Crocker Cookbook. Only difference is that the amounts are by half which provides plenty of frosting for two 8 inch round cakes. Usually some left over so freezes well to be used another time.
Rating: Unrated
I made to frost brownies and received rave reports. easy to make and delicious. I make half recipe.