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#foodie-all – by Ellen Britt.

Yesterday I told you how to make an easy chocolate cake and promised I’d be back today with the recipe for the froseting or icing, as we call it here in the South.

You need just five ingredients:

1 and ½ sticks salted grass fed butter such as Kerrygold or the same amount of Miyoko’s plant based butter. Soften at room temperature while you make the cake layers.

½ cup unsweetened cocoa powder

2 and ½ cups confectioner’s sugar

¼ cup plant milk (I like homemade oatmilk) or you could use dairy milk if you like.

1 teaspoon vanilla extract

In a large bowl, place the softened butter and cream it with a fork or whisk. Then add the cocoa powder and powdered sugar (again, if the sugar is lumpy, you may want to sift it) then stir with a fork or whisk to combine. The frosting will be very thick.

Add the milk and vanilla extract and stir thoroughly till smooth and spreadable.

Using the blade of a kitchen knife, spread a layer of frosting over the top of one of the cake layers, then place the other layer on top of that one. Using the remaining frosting, spread over the top and sides of the cake.

Place the cake in the refrigerator uncovered for about a half hour to firm and cool.

Slice, serve and enjoy. Let’s eat y’all…!

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