THE Chocolate Icing

I've found it.  A chocolate icing that should be applied to the cake or brownies when they come out of the oven, warm.  It will work on sheet cakes or brownies.  I have not, however, found a favorite cake or brownie recipe that is family tested and Trent approved.  Came close with the mayonnaise cake, black magic cake, and texas sheet cake, but for some reason or other, we both had critiques of each recipe.  We shall continue the search.  But, this icing is TDF.

Start the recipe so it coincides with the cake/brownies coming out of the oven.  Brownies/cake should be frosted as soon as it is removed from the oven, CAREFULLY!  You will tear apart a hot cake so go slow and easy.  Plop the icing on and spread, carefully, carefully.

1 stick butter

4 Tbsp Cocoa powder

6 Tbsp milk

1 lb powdered sugar

1 tsp vanilla extract

Melt butter in saucepan on low heat (not microwave).  Add cocoa and milk to the saucepan, Stir/whip until mixture is combined and just bubbles,  Remove from heat immediately. At this point, if necessary, transfer cocoa mixture to a bowl to accomodate the sugar.  Beat in powdered sugar and then vanilla.  (If your saucepan is big enough, simply mix it in the saucepan!)

Spread icing carefully onto brownies/cake within ten minutes of being removed from the oven.  This is a careful process, maybe let the cake/brownie sit for a few minutes and then spread the icing.  CAREFULLY!  

Did I say that enough?  It is hot and will tear.  Plop it in several areas onto the cake and let it warm a bit, then distribute the icing around.