Cooked Chocolate Icing Recipe

Cooked Chocolate Icing

This cooked chocolate icing recipe comes from our first recipe box we posted here on the Vintage Recipe Archive.

At first glance, this recipe made me wonder if it was like my mom’s recipe for cooked icing. My mom makes a very good plain, white icing that is cooked, but her icing recipe includes flour to make it a bit more spreadable and is also made with powdered sugar.

This recipe is nothing like that! This recipe does not contain flour or powdered sugar.

Cooked Chocklate Icing?

Cooked Chocolate Icing

The recipe is handwritten on a 3×5 index card.

One of the things I noticed while typing this recipe up is the word chocolate is spelled…differently. {Because who am I to say something is wrong?} Anyways…if you look closely you’ll notice it is spelled Chocklate instead of chocolate.

It could just be a spelling error, but of course then it also makes me wonder if the spelling is intentional – maybe that’s how it was originally spelled before the recipe was copied onto an index card?

Since the directions on the original card are a bit vague, I have made some adaptions based on what I know about making icing and my experiments in making it.

Here are the ingredients that are used in this cooked chocolate icing recipe:

  • Cocoa Powder
  • Sugar
  • Milk
  • Crisco
  • Salt

Tips for Using This Cooked Chocolate Icing Recipe:

In making this icing, I found that it is VERY goopy straight out off the stove, but once it hardens, it becomes hard and has a nice flaky top. It hardens pretty quickly though – and once it is hardened you will have a heck of a time trying to spread it on anything.

Because the frosting sets and hardens pretty quickly after it is cooked, you’ll want to make sure you bake your cake first and it’s ready to be iced before you start to make the frosting.

This icing is perfect for cakes or brownies you plan to keep and serve in the baking pan, as it is very drippy liquid consistency when you put it on the cake.

If you plan on icing a cake with this on a cake plate, you may wish to choose a cake plate that has a lipped edge to it or pour very carefully so it does not make too much of a mess.

You can use this frosting on pretty much any kind of cake that calls for chocolate frosting. It goes really well with boxed cake mixes, whether it’s a yellow cake or a chocolate cake – I would imagine this would be delicious on brownies as well!

This icing recipe in its original form makes about 1 cup of icing. You would likely need more than that for a 9×13 cake, especially if you like thick icing! If you wish to double this recipe, one thing to note is that you will want to increase the boiling time from 1 minute to 2 minutes.

It’s also important to stir this icing pretty frequently while cooking. You don’t want it to burn on the bottom!

All in all, this is a pretty versatile chocolate icing recipe and I’m glad to have it added to our Vintage Recipe Archive!

Cooked Chocolate Icing

Cooked Chocolate Icing Recipe

This vintage cooked chocolate icing recipe thickens to a nice flaky frosting. Double the batch for a thicker icing.
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Prep Time 2 mins
Cook Time 12 mins
Total Time 14 mins
Course Icing + Frosting
Cuisine American
Servings 12
Calories 110 kcal

Ingredients
  

  • 2 Tablespoons Cocoa Powder
  • 1 cup sugar
  • cup milk
  • ¼ cup vegetable shortening
  • ¼ teaspoon salt

Instructions
 

  • Combine all of the ingredients together in a saucepan. Stir frequently.
  • After about 8-10 minutes, the icing will begin to boil, boil for it exactly 1 minute.
  • Pour or spoon the icing onto cake or cupcakes.

Notes

If doubling the recipe, boil the icing for exactly 2 minutes.

Nutrition

Serving: 1gCalories: 110kcalCarbohydrates: 17gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 3mgSodium: 48mgSugar: 17g
Tried this recipe?Let us know how it was!

I hope you enjoy this cooked chocolate icing recipe and of course if you make it I would love to hear your experiences and reviews ~ Share your thoughts in the comments section below!

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