My mother has used this recipe for years. It makes a "hard" icing; the icing gets firm quite quickly, so you have to work fast. The original recipe came from "Winning Seasons", a cookbook from the Junior League of Tuscaloosa, Al, in 1979. You can substitute 4 tablespoons cocoa for the unsweetened chocolate, if necessary. I usually use it on a sheet cake, rather than layers.
My Private Note
Units: US | Metric
- 1Put all ingredients, except the vanilla, in a large pot. Bring to a boil over low to medium-low heat, stirring constantly.
- 2Let the mixture boil for 1 minute.
- 3Remove from heat and add the vanilla.
- 4Beat until it reaches spreading consistency.
- 5Spread on cooled cake quickly.
Browse Our Top Cake Fillings and Frostings Recipes
You Might Also Like...View All Cake Fillings and Frostings Recipes
Nutritional Facts for Granny's Chocolate Icing
Serving Size: 1 (697 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2731.1
- Calories from Fat 1131
- Total Fat 125.6 g
- Saturated Fat 78.9 g
- Cholesterol 256.2 mg
- Sodium 716.5 mg
- Total Carbohydrate 422.9 g
- Dietary Fiber 9.4 g
- Sugars 407.1 g
- Protein 12.2 g