This sugar skull glaze is delicious.
You’ll love the way it pairs perfectly with a warm chocolate and creamy vanilla ice cream.
I’m a big fan of brown sugar glazes, because they’re light and sweet and rich.
You can also use this recipe for a brown sugar cake.
If you want something a little more decadent, this brown sugar chocolate frosting is the way to go.
This frosting can also be made with brown sugar cookie dough.
1.2 pounds unsalted butter, softened 1/2 cup sugar, packed 1 cup brown sugar 1/4 cup granulated sugar 3 eggs, room temperature 1/3 cup milk 2 teaspoons vanilla extract 1/8 teaspoon salt 1/6 teaspoon baking soda 1 cup milk 1 teaspoon butter, melted 1 cup all-purpose flour 1/16 teaspoon baking powder 1/32 teaspoon baking salt 3 cups semisweet chocolate, melted 2 cups sugar 1 cup white chocolate 2 teaspoons baking soda, salt, or to taste 1/5 teaspoon baking alcohol 1 cup unsweetened cocoa powder, or more to taste 4 ounces bittersweet chocolate 4 tablespoons unsalted milk 2 tablespoons unsweeten white chocolate Directions In a large bowl, combine the butter and sugar.
Whisk in the brown sugar, eggs, milk, vanilla, salt and baking soda.
Add the flour, baking powder, baking soda and baking salt to the butter mixture and whisk until the flour is combined.
Fold in the chocolate.
Stir until combined.
Pour into a 9-inch springform pan or other prepared pan and bake at 350 degrees for 45 to 60 minutes or until the center of the pan is set.
Cool on the pan for 5 minutes before removing to a rack.
Frost the cake in a small bowl, leaving a 1-inch border on top.
Let cool on a wire rack for about 10 minutes.
Frosting Recipe: 1.
In a medium bowl, whisk together the butter, sugar, brown sugar and eggs.
Stir in the milk, eggs and vanilla until combined and combined.
Whirl in the flour mixture until it’s fully incorporated.
Add in the butter cream mixture and continue to whisk until it forms a smooth dough.
Fold the dough into the buttercream until it is the consistency of peanut butter.
Roll the dough out to a circle.
Fold a portion of the dough in the middle.
Fold up the edges of the loaf to form a rectangle.
Spoon the butter frosting evenly onto the loaf.
Repeat with the remaining dough.
Repeat until the entire cake is coated.
Enjoy and share this cake with friends.
Notes This recipe makes a total of 12 servings.
If your oven has a built-in topping, use one scoop of frosting.