Baker’s double fudge chocolate frosting (1966)

Baker’s new double fudge chocolate frosting

Deeper, darker and more delicious than any cocoa could ever make it because it’s made with four squares of rich, pure Baker’s Chocolate.

A new honest-to-goodness chocolate frosting. Rich and moist, velvety smooth and bursting with the aroma and unforgettable flavor of full-bodied chocolate, because it’s made with Baker’s Unsweetened Chocolate. Cocoa could never make a frosting like this, because cocoa has most of its chocolate richness removed. And we should know — we make them both.

Baker's double fudge chocolate frosting

Double fudge chocolate frosting recipe


4 to 5 squares Baker’s Unsweetened Chocolate
2-1/4 cups unsifted confectioners’ sugar
1/4 cup hot water
2 eggs or 1 egg
6 tablespoons soft butter


Melt chocolate, place in bowl. Add sugar, water; blend. Add yolks one at a time; beat after each. Add butter, a tablespoon at a time; beat well after each. (If too soft to spread, place bowl in cold water, stir frosting to spreading consistency.)

Makes enough to cover top and sides of one 9 x 13-inch cake, or two 9-inch layers.

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