When I was a little kid, my mom made chocolate frosting with a Jiffy mix. Canned frosting doesn’t compare. Jiffy tastes, at least to me, homemade. However it has been a long time since I’ve seen Jiffy frosting mixes in the grocery store, so I now make homemade frosting. Making homemade frosting is so much fun. It doesn’t really matter what you do, the frosting always tastes good. Sugar and chocolate can’t be bad.

Well, today is my boyfriend’s birthday and I told him I’d make him a cake. He requested boxed yellow cake mix with chocolate frosting. I’m OK with using boxed cake mixes, especially if it is requested. When it comes to the chocolate frosting, on the other hand, I refuse to go canned. I wanted to make it really chocolaty and smooth, so I melted some chocolate chips and started adding powdered sugar and cream/milk ingredients.

At first, I thought I might have erred when the frosting was looking greasy and chunky. I didn’t give up. Instead, I kept adding sweetened condensed milk, and as the whisk attachment flew around in the mixer bowl, suddenly the dark brown gooey chunks became smooth, pearly dark brown frosting. It was a sudden and beautiful transformation.

I dipped a finger in the bowl and scraped some chocolate off the top. It didn’t taste quite like Jiffy Fudge Frosting and was not at all like that canned artificial frosting. It was a lot like spreadable fudge and it was good.

Recipe

Rochelle’s Fudgy Frosting

11.5 ounces chocolate chips

4 tablespoons cream

1 cup powdered sugar

14 ounces sweetened condensed milk

Melt chocolate chips with cream. Beat together. Add powdered sugar and sweetened condensed milk. Beat on high until smooth and creamy. You may add more cream or regular milk for a thinner frosting, or more powdered sugar for more dense frosting.

By the way, checking the product locater at Jiffy’s site, it appears the closest store that sells Jiffy Fudge Frosting mix is a Walgreens in Battle Ground. I think I’ll stick with making it from scratch.