Chocolate Frostings and Fillings

Make plain cakes and cookies suit your fancy with these chocolate frostings and fillings.

Chocolate Glaze
(For cream puffs, Boston cream pie, or chocolate log)

Melt 2 tablespoons butter in small saucepan over low heat; add 2 tablespoons each cocoa and water, stirring constantly until mixture thickens.  Do not boil.  Remove from heat, blend in 1 cup confectioners' sugar and 1/2 teaspoon vanilla.

Cocoa Glaze
(For angel-food, bundt, or chiffon cakes)

2 Tbsp. butter, melted
2 Tbsp. light corn syrup
3 Tbsp. cocoa
3 Tbsp. water
2 tsp. vanilla
1-1/2 cups sifted confectioners' sugar

Combine butter, corn syrup, cocoa and wter.  Heat, stirring constantly, until mixture thickens.  Remove from heat; blend in vanilla and confectioners' sugar.  Makes about 1 cup.

Cocoa Creme Filling
(For cookies)

1/4 cup butter
1/4 cup shortening
1 cup marshmallow creme
1-1/2 tsp. vanilla
1 cup confectioners' sugar
1/4 cup cocoa

Cream butter and shortening; gradually beat in marshmallow creme.  Blend in vanilla, confectioners' sugar and cocoa.  Makes about 1-1/2 cups.

Classic Butter Cream Cocoa Frosting

2/3 cup cocoa
3-1/2 cups confectioners' sugar
1/3 cup butter or margarine
1/2 cup milk or evaporated milk
1 tsp. vanilla

Combine cocoa and confectioners' sugar. Cream butter or margarine and 1/3 cup cocoa mixture in large mixer bowl until well blended.  Gradually add milk or evaporated milk and vanilla.  Blend in remaining cocoa mixture; beat until of spreading consistency.  (Yields about 2 cups, generously fills and frosts an 8- or 9-inch layer cake.)

Classic Cocoa Fudge Frosting

1/2 cup butter or margarine
1/2 cup cocoa
3-1/2 cups (1-pound box) confectioners' sugar
1/2 cup minus 1 Tbsp. milk
1 tsp. vanilla

Melt butter or margarine over low heat in small saucepan.  Add cocoa; heat, stirring constantly, just until mixture begins to boil.  Remove from heat; pour into small mixer bowl.  Add confectioners' sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  Spread frosting while warm.  (Yields about 2-1/2 cups frosting.  Fills and frosts an 8- or 9-inch layer cake.)  Variation:  Add 1 tablespoon finely crushed peppermint candy.