Sheet Cake Chocolate Frosting - Master Cookbook Recipe # 214

Name: Sheet Cake Chocolate Frosting - Master Cookbook Recipe # 214
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 (one) 13x9 cake
Cuisine: Southern
Ingredients: 1 lb. powdered sugar (approx. 4 cups); 6 Tbsp cocoa powder; 3/4 cup salted butter; 6 Tbsp evaporated milk; 1/4 tsp salt; 1 tsp vanilla extract; 1/2 cup chopped pecans (optional)

This is the perfect "pour-over" icing for a classic 13x9 sheet cake. It’s rich, smooth, and incredibly easy to make. Unlike thick buttercream, this frosting is designed to be poured while warm or slightly set, creating a beautiful, fudgy layer that pairs perfectly with Master Cookbook Recipe # 213: Tammy's Favorite Chocolate Cake.

This is recipe #214 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 5 minTotal time: 15 min

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Ingredients

1 lb. powdered sugar (approx. 4 cups)
6 Tbsp cocoa powder
3/4 cup salted butter
6 Tbsp evaporated milk
1/4 tsp salt
1 tsp vanilla extract
1/2 cup chopped pecans (optional)

Instructions

Prep Dry Ingredients: In a large mixing bowl, whisk together the powdered sugar and cocoa powder until well combined and no large lumps remain.
Combine & Heat: In a saucepan over medium heat, combine the salted butter, evaporated milk, and salt. Heat until the butter is completely melted and the mixture just begins to simmer.
Mix: Remove from heat and stir in the vanilla extract. Gradually pour the hot butter mixture into the bowl with the sugar and cocoa.
Beat: Mix well with a whisk or electric mixer until the frosting is smooth and glossy.
Finish: Stir in the chopped pecans if you’re using them.
Pour: While still warm and easy to work with, pour the icing directly over your cooled 13x9 cake while it is still in the pan. Spread evenly to the edges.

Notes

Tammy's Tip: Using evaporated milk instead of regular milk gives this frosting a much richer, creamier texture that sets up beautifully into a fudge-like consistency