COOL WHIP FUDGE FROSTING
This recipe is made in the microwave.
Ingredients
- 8 ounce (by weight) tub of FROZEN Cool Whip (Do not thaw!)
- 6 ounce (by weight) bag of chocolate chips (I used Nestle semi-sweet chips)
Instructions
- Hannah's 1st Note: Make sure you use the original Cool Whip, not the sugar free or the real whipped cream.
- Place the Cool Whip in a microwave-safe bowl.
- Add the chocolate chips to the bowl.
- Microwave the bowl on HIGH for 1 minute and then let it sit in the microwave for an additional minute.
- Take the bowl out of the microwave, then stir to see if the chocolate chips are melted. If they're not, heat them in 30-second intervals with 30-second standing times in the microwave until you succeed in melting the chocolate chips.
- Let the bowl sit on the countertop or on a cold burner for 15 minutes to thicken the icing.
- When the time is up, give the bowl a stir and remove your cake from the refrigerator. Frost your Ultimate Fudgy Chocolate Bundt Cake with the frosting and don't forget the crater in the middle. You don't need to frost all the way down. That's almost impossible. Just frost an inch or so down the crater.
- Return your cake to the refrigerator for at least 30 minutes before cutting it and serving it to your guests.
- Hannah's 2nd Note: You can also use this icing on cookies. Simply frost and let your cookies sit on wax paper on the kitchen counter until the frosting has set and is dry to the touch.
- Hannah's 3rd Note: I always keep a tub of original Cool Whip and a bag of chocolate chips on hand to make this easy and delicious chocolate frosting.