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"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Carrie Rushton's Chocolate Icings Recipe

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This recipe for Carrie Rushton's Chocolate Icings is from The Rushton Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


COOKED: 1 stick oleo or butter
2 c. sugar
3 T. cocoa
1/2 c. milk
pinch of salt

1 stick butter or margarine, softened
1 lb. confectioners sugar
5 Tbs. unsweetened cocoa
1/4 c. canned milk, maybe more
1 tsp. vanilla flavoring
pinch of salt

COOKED: Mix all ingredients in a saucepan and cook over low heat until it boils. Cook one minute.
Remove from heat and beat with an electric mixer until it starts losing its gloss. Quickly spread on cake.
UNCOOKED:Sift sugar and cocoa together. Cream butter until fluffy. Add salt and flavoring. Add
sugar/cocoa alternately with milk, beating well
after each addition. If too stiff, add a little more
milk. (Mother always used canned milk, but I
usually use regular whole milk.) This makes
enough to frost between the layers and the top
and sides of an 8 or 9 inch cake.

Mother used chocolate icing on devil's food cakes and yellow or white cakes. We especially loved the chocolate on chocolate, and even better than eating the cake was getting to lick the beaters and the mixing bowl when she finished frosting the cake!!

Personal Notes:
Personal Notes:
Mother loved the Rushton Family Reunion and
cooking for the family. It was the highlight of
her year! She would have loved the idea of this
cookbook. She died in 1982.




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