Chocolate Syrup Frosting is a recipe from Anne Byrne, aka The Cake Mix Doctor. It’s a good one! The addition of chocolate syrup make the frosting smooth and satin-y.
I use slightly less sugar and more cocoa than the recipe calls for, but you should taste as you go and use your own judgement. Start with 3 1/4 cups of sugar and add a few tablespoons at a time until you are happy with the taste and texture. This frosting is good on chocolate cakes, but it’s also terrific on yellow and white cakes. Speaking of which, if you are looking for a good yellow cake this one’s very good.
- 1 stick (4 ounces) butter, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 cup room temperature chocolate syrup
- 3 1/4 to 4 cups (about 1 box) of powdered sugar
- 2-4 tablespoons of milk
- 1 teaspoon of vanilla
- In a large bowl, combine the butter, cocoa powder and chocolate syrup. Beat on low speed with a handheld electric mixer until blended.
- Gradually add the sugar and a couple of tablespoons of the milk and the teaspoon of vanilla.
- Continue beating, adding milk as needed, until you get a smooth and glossy frosting.