Chocolatemotherlodefrosting Recipes

Steps:

• In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.

Steps:

• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Steps:

• Bring the pumpkin puree to a simmer in a small saucepot over medium heat. Stir constantly until heated through, about 6 minutes. Place the chocolate chips into a medium bowl. Pour the pumpkin puree over the chips. Stir with a rubber spatula until the chips are melted and the frosting is smooth. Cool completely before using.

Steps:

• Finely chop chocolate.
• In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
• Remove pan from heat and add chocolate, whisking until chocolate is melted.
• Cut butter into pieces and add to frosting, whisking until smooth.
• Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
• Spread frosting between cake layers and over top and sides.

Steps:

• Tempering Chocolate: Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate. When you melt chocolate, the molecules of fat separate. In order to put them back together, you temper it. There are a variety of ways to do it.
• One of the easiest ways to temper chocolate is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate should be only slightly warmer than your bottom lip, and it will retain its shape even when mostly melted. Any remaining lumps will melt in the chocolate's residual heat. You can also use an immersion blender to break up the lumps and start the recrystallization process. Usually, the chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually 1/4 of the total amount. I usually use an immersion blender to mix them together.

Steps:

• Add first seven ingredients into a mixing bowl, mixing well in between each ingredient.
• Sift flour, baking powder and soda, and salt and add to mixing bowl.
• Fold the boilingwater into the ingredients in the mixing bowl.
• Mix well.
• Grease and flour six 8" round baking pans.
• Pour batter equally into each of the pans.
• Add 1/2 cup chocolate chips into each pan.
• Bake at 350 degrees for 25 minutes.
• Let cakes cool for 10 minutes on a rack, then remove from pans.
• When completely cool, ice with Chocolate Motherlode Frosting (recipe#109447).
• Coat with nuts if desired.
• Cake will keep for 3 days if covered and chill.
• Serve at room temperature.

Steps:

• Let butter soften.
• Beat all ingredients together.

Steps:

• In a bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Frost the cake.

Steps:

• Combine dry ingredients in a mixing bowl.
• Add remaining ingredients and beat on low until combined.
• Beat 1 minute on medium speed.
• Cool 20-30 minutes.

Steps:

• Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
• Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

Steps:

• In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed.
• Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.
• Scrape sides of bowl, then add chocolate (cooled to 85º - 100º F) and pulse until smooth and creamy, 10 to 15 seconds.
• Frosting can be used immediately or held.
• The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.

Steps:

• Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
• Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.

Steps:

• Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and; stir until smooth.

Steps:

• Combine chocolate and corn syrup in a large heatproof bowl. Bring cream just to a simmer over medium-high heat; pour over chocolate mixture. Let stand, without stirring, until chocolate begins to melt.
• Beginning near the center and working outward, whisk melted chocolate into cream until mixture is combined and smooth. Continue to whisk until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (frosting will continue to thicken after whisking).