Boiled Plain, Mint Marshmallow, Orange or Mocha Chocolate Frosting
Comments:	Serve a mocha chocolate frosted cake garnished with pecan halves. Mint and marshmallow lovers, do not hesitate to try the boiled mint marshmallow chocolate frosting.
Servings:	1 1/2 cups [375 mL] Enough for an 8-inch [20-cm] layer cake
Ingredients	Preparation
Boiled Chocolate Frosting 3/4 cup [150 g] sugar 1/4 cup [60 mL] cornstarch 2 tablespoons [30 mL] cocoa powder 1/4 teaspoon [1 mL] salt 1 cup [250 mL] water 1/2 teaspoon [2.5 mL] vanilla 2 tablespoons [30 g] butter Boiled Mint Marshmallow Chocolate Frosting 3/4 cup [150 g] sugar 1/4 cup [60 mL] cornstarch 2 tablespoons [30 mL] cocoa powder 1/4 teaspoon [1 mL] salt 8 regular marshmallows, quartered 2 drops peppermint extract 2 tablespoons [30 g] butter Boiled Orange Chocolate Frosting 3/4 cup [150 g] sugar 1/4 cup [60 mL] cornstarch 2 tablespoons [30 mL] cocoa powder 1/4 teaspoon [1 mL] salt 1 cup [250 mL] orange juice 1 tablespoon [15 mL] grated orange rind [optional] 2 tablespoons [30 g] butter Boiled Mocha Chocolate Frosting 1 teaspoon [5 mL] instant coffee 1 tablespoon [15 mL] lukewarm water 3/4 cup [150 g] sugar 1/4 cup [60 mL] cornstarch 2 tablespoons [30 mL] cocoa powder 1/4 teaspoon [1 mL] salt 1 cup - 1 tablespoon [235 mL] lukewarm water 2 tablespoons [30 g] butter	Boiled Chocolate Frosting Mix together sugar, cornstarch, cocoa powder and salt into a 1 1/2-quart [6-cup] heavy-bottomed saucepan. Slowly stir in water, a little at a time over medium heat, until well blended. Bring to a rolling boil. Cook, stirring vigorously for just 1 minute. Remove from heat and beat in vanilla and butter, until completely melted and thickened. Leave to cool completely before using. Boiled Mint Marshmallow Chocolate Frosting Mix together sugar, cornstarch, cocoa powder and salt into a 1 1/2-quart [6-cup] heavy-bottomed saucepan. Stir in marshmallow pieces over medium heat, until completely melted. Bring to a rolling boil. Cook, stirring vigorously for just 1 minute. Remove from heat and beat in peppermint extract and butter, until completely melted and thickened. Leave to cool completely before using. Boiled Orange Chocolate Frosting Mix together sugar, cornstarch, cocoa powder and salt into a 1 1/2-quart [6-cup] heavy-bottomed saucepan. Slowly stir in orange juice, a little at a time over medium heat, until well blended. Bring to a rolling boil. Cook, stirring vigorously for just 1 minute. Remove from heat and beat in grated orange rind, if desired, along with butter, until completely melted and thickened. Leave to cool completely before using. Boiled Mocha Chocolate Frosting Dissolve instant coffee in 1 tablespoon [15 mL] lukewarm water; leave to cool completely. Mix together sugar, cornstarch, cocoa powder and salt into a 1 1/2-quart [6-cup] heavy-bottomed saucepan. Slowly stir in remaining water, a little at a time over medium heat, until well blended. Bring to a rolling boil. Cook, stirring vigorously for just 1 minute. Remove from heat and beat in dissolved coffee along with butter, until completely melted and thickened. Leave to cool completely before using.