A simple alternative to the more time-consuming way of making fudge icing with a candy thermometer, this frosting requires just a saucepan, some basic ingredients from your kitchen, and a wooden spoon or spatula to stir the frosting together.
Place the butter in a medium-size saucepan over low heat.
When the butter melts, stir in the cocoa and milk.
Let the mixture come just to a boil, stirring, and then remove the pan from the heat.
Stir in the confectioners’ sugar and vanilla until the frosting is thickened and smooth.
Spread the frosting over the cake of your choice.
Work quickly, because this frosting goes on best while still warm.
Notes & Wine Advice
NOTE:
For a larger amount of frosting to frost the Wellesley Fudge Cake and other 3-layer cakes, increase the butter to 1½ sticks (12 tablespoons), use ½ cup unsweetened cocoa powder, ½ cup milk, 2 teaspoons vanilla, and 5½ cups confectioners’ sugar, sifted.