Classic Southern Fudge Frosting

Here’s a rich, old-fashioned Classic Southern Fudge Frosting — the kind you pour warm over cake and let set into a fudgy, slightly crackly top. It’s perfect for sheet cakes, especially Texas Sheet Cake or a classic Southern chocolate layer cake.

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🍫 Classic Southern Fudge Frosting (Cooked Style)

🕒 Ready in: 10–15 minutes

Covers: One 9×13-inch cake or a 2-layer 8-inch cake

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🧈 Ingredients:

• 1/2 cup (1 stick) unsalted butter

• 1/4 cup unsweetened cocoa powder

• 1/3 cup whole milk (or evaporated milk for extra richness)

• 1/8 tsp salt

• 3–4 cups powdered sugar (sifted for smoothness)

• 1 tsp vanilla extract

• Optional: 1/2 cup chopped pecans (for classic Southern touch)

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🍯 Instructions:

1. Cook the Base:

• In a medium saucepan over medium heat, melt:

  • Butter

  • Cocoa powder

  • Milk

  • Salt

• Whisk constantly until smooth and just beginning to bubble — don’t boil.

2. Add Sugar & Vanilla:

• Remove from heat.

• Stir in vanilla extract.

• Gradually whisk in powdered sugar, 1 cup at a time, until the frosting is thick but pourable and glossy.

3. Use Immediately:

• Pour the warm frosting over your cake and spread quickly — it sets fast like fudge as it cools.

• If adding pecans, stir them in before spreading.

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✅ Tips:

• For a thinner glaze-style, use closer to 3 cups powdered sugar. For thicker, spreadable fudge, use closer to 4 cups.

• Best poured over warm cake, but still works on cooled cake if done quickly.

• Sets to a smooth, crackly top — no need to refrigerate.