This recipe is great for packaging as a mix for your pantry OR as a gift for family and friends.
Be sure to check out the packaging ideas at the end of the recipe and stock your pantry today!
2/3 cup baking cocoa
3 cups powdered sugar
1/2 cup butter, melted
1 teaspoon vanilla
1/3 cup milk
- Place all of the dry ingredients into a mixing bowl. (see photo idea below for prepackaging these ingredients)
- Add the melted butter and vanilla to the mixing bowl and turn on blender to low. (really...make it very, very low...or you will be wearing your chocolate frosting powder!)
- It will create a crumbly mixture. Add the milk a little at a time, beating at a higher speed as the consistency will allow. Continue beating until it reaches a spreadable consistency.
Will make 2 cups of frosting, enough to frost a 9-inch layer cake.
|Crumbly mixture (step 2) before adding the milk|
|Use a small portion to ice the top of the bottom layer. |
Just a little...enough to act as a glue and not a slippery slide.
|Now 'plop' the rest of the frosting in the very center |
of the top layer.
Every. Single. Bit. Of. It.
....just plop it on.
|Now starting from the center, |
spread it out to the edges, thinning out the frosting on top
and building up a thick border on the edges so you can....
|....take that abundant portion from the top edge |
and spread it over the sides of the cake.
'Perfectly' Frosted Chocolate Cake!
|Keeping the dried ingredients for the frosting (and a cake mix) on my pantry shelf is a no brainer!|
The bags are my frosting mixes and the jars are my cake mixes.
I LOVE having these on my pantry shelf.
And not JUST so I can have my cake and eat it too!
They are great go to items to package as gifts...
wedding basket / housewarming gift / hostess gift
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