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Mrs. Milman's Chocolate Frosting for Devil's Food Cake

Use this recipe when making our Devil's Food Cake wedding cake.

  • Yield: Makes 6 cups

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Fall 2001


  • 24 ounces semisweet chocolate chips
  • 4 cups heavy cream
  • 1 teaspoon light corn syrup


  1. Place chocolate and cream in heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until thickened, 20 to 25 minutes.
  2. Increase heat to medium-low, and cook, stirring, 3 minutes more. Remove from heat; stir in corn syrup.
  3. Transfer to a large metal bowl; refrigerate. Check every 15 to 20 minutes, stirring briefly each time, until cool enough to spread, about 2 hours.

Cook's Notes

For best results, do not double this recipe, but make it in batches.

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