Chocolate Spread

Thank you all, problem sorted.

ixion that did make me laugh. Because of a neurological condition had to find short cuts to all my cooking and baking and can't be bothered with faff. Recipes in books are long winded so I make short cuts. I don't see the point of using several bowls etc when one will do.

But glad you like my recipes and tips. 🤗

Oh Whiff.
Do you do 'private dining' or a 'baking-for-the-freezer' service?🤭
Your ideas, tips and hints are invaluable to many of us, I am sure.
Respect!

Fflaurie very old recipe but works every time . Sets well.
1oz melted butter or spread
2tablespoon milk
1oz cocoa powder
3oz icing sugar

To cover a top and sides of a cake double the qualities.

This is my sort cut method. As are all my recipe on the gingerbread Parkin thread.
Chocolate Fudge icing .

I use on mixing bowl melt fat in microwave for 20-30 secs just need it melted not bubbly.

No need to sieve anything.
Put in cocoa and icing sugar and tablespoon of milk give a good beat using a spoon then add it tablespoon of milk at a time beating each time until you have thickness you want . How much milk it will take will depends on age of cocoa powder and icing sugar . Sets very well no need to put it in the fridge.

I warm it in the microwave - carefully, as you don't want it to boil...

I would use Betty Crocker chocolate fudge frosting!