I use this cooked icing for the top of my Heavenly Hash Cake and many of my chocolate layer cakes. The recipe for the layer cake shown at the top can be found at https://kathywicker.com/easy-1-2-3-4-cake/

My kids (funny I should say that when their ages range from 31 to 42) love it when I cook this icing for a longer period of time and it will get hard on the cake. You can break it off like candy fudge.

Momma always used this version. I say version lightly because it just depended on how much butter she had. She usually used margarine. It was cheaper. If she had a half box of confectioner’s sugar left, she was not about to open another box. She used what she had. Now some of her cakes had a lot of icing and some not so much. We never complained. They were all good to my recollection!

The Quick Fudge Icing is a versatile icing that goes well on sheet cakes and layer cakes. If you see it becoming hard, just back to the stovetop, add a tablespoon or two of cream or milk and it becomes spreadable.

For my heavenly Hash cake, I bake a Betty Crocker Milk Chocolate cake. Of course, I always add an additional egg. That makes me feel more like Momma. At the last minutes of baking, I toss those mini-marshmallows on top and let them melt a bit. I pull it out of the oven. Using a spatula, spread the gooey marshmallows all over the top. It may look like a sticky mess but the outcome will be great!

Cook the icing while the cake was baking. Pour over the cake immediately and spread it over the hot marshmallows. As a true southerner, I always add chopped pecans to my icing for the Heavenly Hash Cake.

I have to say I have never had any complaints about this Quick Fudge Icing. Well, my kids do critique and compare to their Mammaw’s. It is never quite like hers but “close.”

And I’m kind of like Momma, if I see 3/4 of a stick in the fridge I use it. What’s a little extra butter going to hurt!

Yield: ENOUGH FOR A CAKE

QUICK FUDGE ICING

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Fudge icing that can be velvety smooth or hard like fudge depending on the time you cook it

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1/2 stick butter
• 1/2 block (2 oz) of Baker's Semi-Sweet Chocolate Baking Bar
• 1/4 cup heavy cream or milk
• 1 box (3 1/2 cups) confectioners sugar, sifted

Instructions

1. In a heavy saucepan, add butter and melt.
2. On medium heat, add chocolate as the butter begins to melt. Stir occasionally
3. When both are completely melted and combined, add about half of the milk.
4. Begin adding sugar, about a cup at a time, and stir.
5. As it becomes too hard to stir add the rest of the milk a tablespoon at a time as needed.
6. Cook about 8-10 minutes on medium, stirring constantly. Again if it becomes too thick, add another tablespoon of milk.

“Use it up, wear it out, make it do, or do without.”

– Unknown