I was making a chocolate bundt cake for my middle daughter’s 9th birthday when I ran out of cocoa powder. I wanted to make an icing-type frosting, and modified it to include chocolate chips rather than cocoa. It turned into this delicious fudgy frosting. All three girls (and the other tasters) agreed it was the best frosting ever!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and vegan/vegetarian recipe.
- 2 TBS margarine or shortening (Fleishmann’s unsalted margarine is dairy/gluten free, Spectrum Naturals Organic Shortening is also soy-free)
- 2-3 TBS milk substitute or water
- 1/3 cup chocolate chips (Enjoy Life Baking Chips are allergy-friendly, and Trader Joe’s sells dairy/gluten free chocolate chips)
- 2 cups confectioner’s sugar
In a small saucepan over medium/low heat, melt margarine/shortening and chocolate chips. Once it is melted, remove from heat and whisk until well combined.
Whisk in 1 TBS milk substitute, then 1 cup confectioner’s sugar.
Whisk in 1 TBS more milk substitute, and the final 1 cup of confectioner’s sugar.
If the frosting is very thick and not pourable, whisk in a 3rd TBS of liquid.
This frosting drips almost like an icing, but is thicker, and doesn’t set as firmly – it has a wonderfully fudgy texture to go along with the fudgy taste! Enjoy it on top of a chocolate bundt cake – mmmm….