Fudge Frosting

The word “frosting” has come to be used interchangeably for all types of cake decoration. By the strictest definition, however, frostings are sweet mixtures thin enough to spread in a thin layer but still thick enough to hold their shape or texture. Icings are thinner and shinier than frostings. Glazes, more liquid still, are poured or brushed over a cake.

The typical American layer cake has a rounded top and a simple, complementary frosting. This covering not only makes a cake tastier and more beautiful, it also provides a protective coating that helps maintain moistness.

Flexible, narrow stainless-steel pastry (or icing) spatulas are available in various lengths. Choose the size most comfortable to work with.

Before beginning to frost the cake layers, trim away ragged edges with scissors. If the top or sides are uneven, they may also be trimmed. Loose crumbs should be brushed off so that they don’t get mixed into the frosting. (If the surface is still rough, coat it with a thin layer of frosting that’s been diluted with milk. This layer should be chilled or allowed to dry 10 minutes at room temperature to harden.)

After the bottom cake layer has been placed upside down in the center of a pedestal or platter, protect the plate with strips of foil, wax paper or parchment. They should overlap slightly.

After the frosting has set, carefully remove the strips by gently lifting the cake with a small pastry spatula. The result should be a neat cake and clean plate.

FUDGE FROSTING

1 1/4 cups sugar

1 cup evaporated milk

5 squares unsweetened chocolate

1/2 cup butter

1 teaspoon vanilla extract

1/2 cup whipping cream, whipped

Combine sugar and evaporated milk in heavy saucepan. Bring to boil, stirring constantly. Reduce heat and simmer 6 minutes without stirring.

Remove mixture from heat and add chocolate, stirring until blended. Add butter and vanilla and stir. Refrigerate until mixture begins to thicken, about 30 minutes.

Beat chocolate mixture until thick and creamy. Fold in whipped cream. Chill until spreadable.

Makes about 3 1/3 cups, enough to frost 1 (9-inch) 2-layer cake.

Each 1/4-cup serving contains about:

268 calories; 98 mg sodium; 37 mg cholesterol; 18 grams fat; 24 grams carbohydrates; 3 grams protein; 0 fiber.