The Chicken and the Egg: A Family Cookbook

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Milk Chocolate Icing

5 Tablespoons Shortening 7 Tablespoons Hot Scalded Milk
1/2 Cup Cocoa -Or Evaporated Milk
2 2/3 Cups Confectioner's Sugar 1 1/3 Teaspoon Vanilla

Melt together shortening and cocoa. Stir in remaining ingredients. Beat until thick enough to spread. Frosts two 9-inch layers or one 13x9 loaf.

For two 8-inch layers or one 9x9 loaf cake use: 4 Tablespoons Shortening, 6 Tablespoons Cocoa, 2 Cups Sifted Confectioner's Sugar, 5 Tablespoons Hot Scalded or Evaporated Milk, and 1 Teaspoon Vanilla.

1944 Recipe - Jean Hansen - From Betty Crocker's Picture Cookbook, 1950.

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"This frosting is designed to go over the Dutch Cocoa Cream Cake, a favorite birthday cake in our household when I was a kid." - Calla Ferre

Back to Frostings & Fillings


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