Nanas Never Fail Chocolate Icing Recipes

Steps:

• Make cake layers:
• Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
• Stir together milk and vinegar and set aside to "sour" (mixture will curdle). Melt chocolate and butter with water in a large metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly. Sift together flour, baking soda, and salt. Beat sugar into chocolate mixture with an electric mixer. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Add flour mixture and beat on low speed just until combined. Add soured milk and beat on high speed 2 minutes.
• Divide batter evenly between cake pans. Bake in middle of oven until tops of layers spring back when touched lightly and edges have just started to pull away from sides of pans, about 35 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.
• Make frosting:
• Bring sugar and cream to a boil in a heavy saucepan, stirring constantly, and simmer 10 minutes. Remove from heat and add chocolate, butter, and vanilla, stirring until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Chill frosting, stirring frequently, until thickened and spreadable.
• Assemble cake:
• Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 cup frosting. Place other layer on top, right side up. Frost top and sides of cake with remaining frosting.

Steps:

• Combine all ingredients except vanilla in a saucepan. Stir over medium heat until sugar dissolves. When mixture comes to a rapid boil, boil one minute.
• Remove from heat. Add vanilla. Cool and beat with mixer on medium setting for one minute.

Steps:

• Combine chocolate and butter in large saucepan.
• Cook over low heat until melted; stirring constantly.
• Remove from heat; cool.
• Sift sugar; add to chocolate alternately with milk and vanilla.
• Beat at high speed until of spreading consistency.

Steps:

• first put the butter and sugar in a bowl, stick it in the microwave untill butter is melted. wisk untill sugar is desolved. then immediatly after add your coco and mix.
• Finally ENJOY!
• ** you can also add more butter to get the consistancy you desire.

Steps:

• Preheat oven to 375°. Line 12 muffin cups with paper or foil liners. Mix cocoa and boiling water until smooth; cool completely., Beat butter and sugar until blended. Beat in eggs, 1 at a time. In another bowl, whisk together flour, baking powder and salt; add to butter mixture alternately with applesauce, beating well after each addition. Beat in cocoa mixture., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing to a wire rack to cool completely., Beat confectioners' sugar, butter, cream and extract until smooth. If desired, tint frosting green with food coloring. Stir in chocolate chips. Spread over cupcakes. If desired, top with candies.

Steps:

• In a bowl, cream butter; add 3/4 cup sugar, blend well. Add in vanilla, chocolate and salt.
• Beat egg whites in a clean bowl until stiff but not dry. Add remaining 3/4 cup icing sugar (a small amount at a time), beating after each addition, until well blended. Beat until mixture forms stiff peaks.
• Gently fold egg white mixture into chocolate mixture.
• Makes enough icing for one 13' x 9" cake.

Steps:

• Preheat oven to 375°F.
• In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
• Add a little of the cream and whisk to make a smooth paste.
• Whisk in remaining cream and the liqueur.
• I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
• If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
• In a large bowl, beat egg whites until almost stiff.
• Slowly beat in sugar and beat until stiff and glossy.
• Now gently whisk a quarter of the egg whites into the cocoa mixture.
• Gently fold in another quarter.
• Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
• Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
• The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
• Don't worry, even if you only get 6 they will be wonderful.
• Set custard cups into a deep baking pan and carry this to the oven.
• Open oven, pull out rack, and set down pan.
• Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
• (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
• The centres will be a little runny, as they should be.
• Serve immediately.