Fudge Frosting

[Guest guest]

1/3 cup water

1/4 cup non-GMO cornstarch

3/4 cup maple syrup

1/2 cup almond butter, smooth

1/3 cup unsweetened cocoa powder (or roasted carob powder)

2 tsp. vanilla

approximately 1/4 cup plain soy milk

 

Place the water and cornstarch in a saucepan, and whisk until fully

integrated. Stir in the maple syrup. Over medium heat, bring the

mixture to a boil, stirring constantly. Once the mixture is very

thick and smooth, reduce the heat to low and continue to stir for one

more minute. Pour the mixture into a food processor or, to mix by

hand, a medium bowl. Add the remaining frosting ingredients, and

process or stir until very smooth. The mixture should be very thick,

but spreadable, so use the least amount of soy milk as possible. Set

aside and let stand until completely cool

 

Frost cake and let the frosting sit for at least an hour for it to

set.

 

*notes: I got this recipe from the same site as I got the cake from,

the frosting comes out kind of thick tasting, so I suggest that you

actually may want to use a little more milk than you think you need,

and then let it sit for a few hours, as it will thicken as it sits.

If you are going to use Natural Almond butter, be prepared for tiny

lumps that won't go away... *smile* Although it doesn't affect the

taste. I've thought about experimenting with different types of

butters, but so far haven't had the oppurtunity. If you try it with a

different butter, let me know how it turns out! :-)

 

Blessings,

Stephanie