Mama's One Minute Icing

1 cup granulated sugar

1/4 cup cocoa

1/4 cup butter

1/4 cup milk

1 teaspoon vanilla

Mix sugar, cocoa, butter and milk together. Over medium heat, bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat with a mixer for 3 minutes or until spreadable consistency.

This is not a fluffy kind of frosting that you use to decorate a cake. I did use it on the layer cake in the picture, but this is more of a icing that would go on a sheet cake, like Texas Sheet Cakes. The mixture will harden some, but it definitely shouldn't be soupy. Be careful not to heat it over too high a heat, or the sugar will start to turn to candy, which will make the mixture grainy. Spread on the cake quickly and let it set until completely cooled. 

Chocolate Buttercream Icing

It's not a great picture, but this is my homemade Chocolate Buttercream Icing. It's an old recipe, but a goof proof one, which is good for me!!! It seems like a recipe gone bad after adding all the sugar. The icing is very dry, but after adding the milk, it whips right up into the perfect spreading consistency! 

½ cup solid vegetable shortening

½ cup (1stick) butter, softened

¾ cup cocoa

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (Powdered Sugar)

3-4 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 

Chocolate Ice Cream

I get major brownie points for making this one for the hubby! He loves chocolate, and he loves ice cream!!!

2 cups heavy cream
1 cup milk
1/2 cup cocoa powder
2/3 cup milk chocolate chips
5 large egg yolks
1 1/4 cups granulated sugar

In a medium saucepan over medium heat, combine cream, milk and cocoa. Whisk to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. Set it aside to cool slightly.

In a stand mixer, beat together egg yolks and sugar until well combined and thickened a little. Drizzle about 1/4 cup of milk mixture to the egg and sugar mixture, while continuing to beat so you don't cook the eggs yolks. Repeat 2 more times adding 1/4 cup of milk mixture to the egg mixture.

Stir egg mixture back into saucepan the milk mixture. Place back on stove and bring back to a simmer. Stir until mixture thickens slightly. Remove from heat and strain into a medium bowl to remove any lumps that may have formed. Cool to room temperature.

Wrap with plastic wrap and completely freeze mixture in freezer for 4 hours or overnight.

Cheesecake Brownies and a Cheesecake Brownie Sundae

The hubby's birthday was this past Thursday, and he has a very big sweet tooth. Unfortunately, since my van broke down, I haven't been able to shop for him. I scrounged around the kitchen and found a brownie box mix. I had a few eggs and some cream cheese and voila!

I mixed the brownies up like the package said using an extra egg for the 'cake-like' texture. I poured it in a greased and floured 10 inch cake pan and mixed up the cheesecake layer...

1 8oz cream cheese, room temp
1/3 cup sugar
1 egg
1 tsp vanilla

Mix together with a mixer until combined. Do not over mix. Pour over the brownie mix. Most people swirl the mix for that pretty look, but I think the tastes mix and kind of weaken the cheesecake flavor. Bake for 45-55 minutes or until set and the sides start to pull away from the pan. Cool completely and chill for a couple of hours.

For the sundae:
Slice a wedge and add vanilla ice cream and homemade chocolate syrup!