Milk Chocolate Icing

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

Milk Chocolate Icing

Course: Dessert, Frostings & Fillings
Keyword: Chocolate


  • 5 Tablespoons Shortening
  • 1/2 Cup Cocoa
  • 2 2/3 Cups Confectioner’s Sugar
  • 7 Tablespoons Hot Scalded Milk or Evaporated Milk
  • 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 13×9-inch loaf.
  • For two 8-inch layers or one 9×9-inch 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.

1954 Recipe – Jean Hansen – From Betty Crocker’s Picture Cookbook, 1950.

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