Ingredients Jump to Instructions ↓

  1. 1 box chocolate cake mix chocolate frosting (recipe below) confectioner's glaze (recipe below) Frosting:

  2. 6 tbsp butter or margarine

  3. 3/4 cup unsweetened cocoa powder

  4. 2 2/3 cups confectioner's sugar, sifted

  5. 1 tsp vanilla

  6. 1/3 cup milk Confectioner's Glaze

  7. 1 1/4 cup confectioner's sugar (powdered sugar)

  8. 2 tbsp milk; as needed

Instructions Jump to Ingredients ↑

  1. Preheat oven as cake mix directs. Prepare cake mix as box directs and pout into a bundt pan. Put into the oven and set timer. While cake is baking, prepare frosting and confectioner's glaze.

  2. Cream butter and vanilla in a small bowl with mixer and medium-low speed. Mix until completely creamed together. Alternating, add cocoa and confectioner's sugar, beating at medium speed until creamy. Add some of the milk with the remaining sugar and cocoa until you reach desired consistency. You will use all the cocoa and sugar, but may not use all the milk, depending on your desired consistency. Set aside.

  3. Slowly add milk to confectioner's sugar and mix with a fork. Do not add all the milk all at once. Add a little at a time until glaze is the consistency you want, a little runny, but thick enough that it doesn't pour off of the fork when lifted out of the mixture.

  4. After cake has cooled completely, frost with chocolate frosting. After cake is frosted, using a spoon, drizzle confectioner's glaze all over cake in a back and forth motion. Use as little or as much glaze as you like. As my Mom used to say "Whatever suits your fancy." This recipe is dedicated to my Mom, Rest Her Soul, 1990 "I love you Mom, miss you terribly." Amanda Formaro is the entrepreneurial mother of four children. She and her husband live in southeastern Wisconsin. She is also the owner of Magazine at from which she operates several free newsletters, including her favorite, In The Kitchen . To subscribe send an email message to


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