“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
- 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 loaf.
- For two 8-inch layers or one 9×9 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.