Recipe by Librarybaker
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.
- 2 cups sugar
- 1⁄2 cup whole milk
- 2 (1 ounce) unsweetened chocolate squares
- 1 teaspoon vanilla
- 1⁄2 cup butter
Directions See How It's Made
- Put all ingredients, except the vanilla, in a large pot. Bring to a boil over low to medium-low heat, stirring constantly.
- Let the mixture boil for 1 minute.
- Remove from heat and add the vanilla.
- Beat until it reaches spreading consistency.
- Spread on cooled cake quickly.