Y’all know about this, right?
Pretend you’ve baked a cake or some brownies, and you’re either too lazy to make frosting or you don’t have time to wait for the cake to cool. (Frosting a hot cake is a sad, sad thing to do…the frosting melts and runs and makes a mess. A hot mess.)
It’s easy to picture not having time to wait for a cake to cool. People are always suddenly having birthdays, it seems. Birthdays always seem to sneak up on the unsuspecting Damsel.
This works especially well for cakes served right out of the pan–like a Texas sheet cake.
Immediately after taking the cake/brownies from the oven, sprinkle a bunch of chocolate chips across the surface. For a Texas sheet cake, 2 cups was not too much.
Wait a few minutes and test the chocolate chips to see if they are all melty by taking a knife and attempt to gently spread them. When they are perfectly melty and soft, the chocolate chips will spread just like frosting. Proceed across the surface, using a gentle hand because the cake is hot and not as firm as a cool cake.
The Damsel really likes this because she’s a dark chocolate girl, and semi-sweet chocolate chips are “darker” than most regular frostings. Less sweet, more chocolatey. Mmmmm. If you are less hard-core about dark chocolate, you could always use milk chocolate chips. The Damsel will try not to judge.
After the cake is very cool, the frosting may crack when you cut it. To prevent this, eat the whole cake while it’s still warm. This is the Damsel’s wish for you.