Flaky Chocolate Icing Recipe
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Category: |
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Ingredients: |
Ingredients: Duncan Hines yellow cake mix, made according to package directions and cooled
1- 1/2 Cups sugar
7 tablespoons whole milk
2 tablespoons shortening
2 tablespoons butter or margarine
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup cocoa powder
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Directions: |
Directions: Prepare cake mix as directed and bake in a 9x13 pan. Cool.
In a large sauce pot, combine sugar, milk, shortening, butter, and salt. Bring to a rolling boil over medium
high heat, stirring constantly to prevent scorching.
Once it reaches a boil, let boil for two to three minutes without stirring.
Remove from heat and immediately stir in vanilla and cocoa powder. Beat until icing is smooth and starts
to lose it's shine. Immediately pour onto cake. Allow to cool before serving.
Note: The cake pictured has a double recipe. If you want a nice and thick icing you'll need to double it |
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Personal
Notes: |
Personal
Notes: Tips for success with this recipe:
The boiling of the icing is the most critical step. Make sure it comes to a rolling boil and then stay right there, timing it. I suggest adding one minute to be on the safe side but don’t go over this as the icing will scorch.
You absolutely must have your cake done and ready the moment the icing is done.
Once your icing is finished, remove it from the heat and use a wire whisk to quickly stir in your cocoa powder and vanilla, stirring until it thickens a bit and starts to lose some of its shine. It should still be pourable.
Don’t try to spread the icing once you’ve poured it, instead, pour it evenly over the cake so that no spreading is needed
Most important tip of all: Unless you lived through the Great Depression, I strongly encourage you not to use this on anything other than a sheet cake. Only those who have the crown of wisdom that comes through age and hardship can ice a layer cake with this.
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