chocolate or white boiled icing 1964

Name: Chocolate or White Boiled Icing 1964
Cuisine: American
Ingredients: 4 tablespoon(s) baker's cocoa; 1 cup(s) granulated sugar; 1/3 cup(s) milk; 1/4 cup(s) butter; - confectioners sugar to consistency (aprox one 1-lb box plus 1 cup, less or more to suit your needs); 1/4 teaspoon(s) vanilla extract

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113 Pinches 1 Photo

Marcia McCance

Stone Mountain, GA

Updated on Dec 19, 2012

This was on the same page with the caramel icing that I got from my HS home economics teacher. Just thought that others might like this recipe, too. This should be enough to frost a pan of brownies or one layer of cake -- if you need more just double the recipe -- or 1/2 again more, for a little less more!! LOL Enjoy!

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internet picture -- exact same ingredients though slightly different directions -- this frosting should come out much like this

prep time

cook time

method Stove Top

yield

Ingredients

4 tablespoons baker's cocoa
1 cup granulated sugar
1/3 cup milk
1/4 cup butter
- confectioners sugar to consistency (aprox one 1-lb box plus 1 cup, less or more to suit your needs)
1/4 teaspoon vanilla extract

How To Make chocolate or white boiled icing 1964

Step 1

Bring cocoa, sugar, milk, and butter slowly to a boil -- stirring constantly -- boil for 2 or 3 minutes

Step 2

Remove from heat and cool slightly
Step 3

Add sifted confectioners sugar until consistency to spread NOTE: adding less confectioners sugar yields a pourable fudge sauce
Step 4

If you desire to make white icing just leave out the cocoa
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