Best Chocolate Blender Frosting Recipes

Steps:

• Place sugar, evaporated milk, and melted chocolate in a blender; blend until smooth and thickened, about 1 minute (the blender's sound will change when the frosting reaches the right consistency.)
• Transfer frosting to an airtight container; let stand at room temperature until slightly thickened and spreadable, about 1 hour. Store in an airtight container and refrigerate up to 3 days (bring to room temperature before using).

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

Steps:

• Place first four ingredients in blender.
• Heat half and half until just hot.
• Pour milk over ingredients in blender and let sit for about two minutes, then blend on high speed until thickened.
• Note: You can substitute evaporated milk for the half and half.

Steps:

• In a double boiler over hot water melt chocolate with the butter. Remove from heat and allow to cool for 5 minutes. In an electric mixer add chocolate mixture and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached. Beat until fluffy -- adding more milk if necessary.

Steps:

• In small bowl mix at medium speed, sugar, butter (softened), and salt until light and fluffy.
• Add melted chocolate, milk and vanilla extract, beating until well blended.

Steps:

• FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
• Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
• NOTE: Don't double this recipe for the cake, do it twice. It's so fast it won't take long to whiz it up.
• Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
• FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
• FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
• 7/8 cups is just below 1 cup, between 3/4 and 1 cup.
• Love of Eating.