Chocolate Icing

Ingredients

• 1 tablespoon butter
• 3 tablespoons milk
• 2 squares unsweetened chocolate
• 2 cups confectioner’s sugar
• ½ teaspoon vanilla extract

Method

1. 1

   Heat butter, milk and chocolate in top of double boiler; add sugar slowly, beating continually; add flavoring; beat until creamy.

2. 2

   If necessary add more milk to make good consistency to spread.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 22. The excerpt below is the record exactly as published.

chocolate icing. Makes 1 nine-inch cake. For a smaller cake, use 12 the recipe and bake 50 minutes. Makes 1 seven- inch cake. Chocolate Icing 1 tablespoon butter 3 tablespoons milk 2 squares unsweetened chocolate 2 cups confectioner’s sugar ¥% teaspoon vanilla extract Heat butter, milk and chocolate in top of double boiler; add sugar slowly, beat- ing continually; add flavoring; beat until creamy. If necessary add more milk to ‘make good consistency to spread. White Fruit Cake ¥% cup shortening 1 cup sugar 4 egg whites 2 cups flour 1 teaspoon Royal Baking Powder YZ teaspoon salt 14 cup water 44 |b. (1 cup) candied citron 14 |b. (4% cup) candied cherries 144 |b. (1 slice) candied pineapple 44 cup black walnut meats Cream shortening; add sugar gradu- ally, mixing in well. Add unbeaten egg _ ot rN whites one at a time, beating well be tween each addition. Sift baking powder and salt with half the flour; add alter- nately with water. to first mixture. Add remaining flour to chopped fruit and nuts; add to cake mixture. Bake in loaf or tube pan lined with heavy oiled paper. Bake in slow oven at 250° I°.-300° F. about 214 hours. Makes 1 loaf. Rich Fruit Cake 4 cups (1% lbs.) seedless raisins 24% cups (34 lb.) currants 4 cup (4 oz.) candied cherries 1 slice (4 oz.) candied pineapple 2 cups (6 oz.) citron % cup grape juice ad 1 cup shortening 114% cups brown sugar 5 eggs 74 CUP each orange marmalade and grape jelly 14 square unsweetened chocolate, melted 24% cups flour 14% teaspoons Royal Baking Powder 14 teaspvon each salt, nutmeg, allspice 2 teaspuons cinnamon 1% cups (% lb.) finely chopped almonds 2 cups (4% lb.) pecans, cut in half Soak fruit overnight in grape juice. Cream shortening; add sugar; beat well. Add eggs, one at a time, beating in well. Add marmalade, jelly and chocolate. Sift half the flour with baking powder, salt and spices; add to first mixture. Sift rest of flour over fruit; add to batter; add nuts last. Place in loaf pans lined with well greased brown paper. Cover tightly; steam slowly 6 hours. Bake in slow oven peal F. about 1 hour. Makes 3 loaf cakes. Plantation Loaf ¥4 cup shortening 11% cups sugar 2 eggs 14 cup orange juice 1% cups pastry flour 2 teaspoons Royal Baking Powder ¥g teaspoon each cloves, cinnamon and all- spice 14 teaspoon salt 2 squares unswectened chocolate, grated 4 cup each chopped pecans and Sultana raisins 24 cup hot mashed sweet potatoes Cream shortening; add sugar slowly. Add well beaten eggs. Sift together dry ingredients; add alternately with orange juice to first mixture. Add grated choco- late, nuts and raisins. Add mashed sweet potatoes last. Bake in greased loaf pan in moderate oven at 850° F. about 1 hour. Makes 1 loaf. Use Level Measurements in all Royal Recipes 20 Royal Baking Powder Leaves No Bitter Taste Prune Cake 14 cup shortening 34 cup sugar 2 eggs Y% teaspoon vanilla extract 114 cups pastry flour 114% teaspoons Royal Baking Powder lg teaspcon salt lg teaspoon soda 14 cup sour heavy cream Y4 cup milk 4 cup chopped stewed prunes 14 cup chopped pistachio nuts Cream shortening; add sugar; beat well. Add eggs one at a time, beating well after each addition. Add flavoring. Sift together dry ingredients. Mix cream, milk and prune pulp together and add alternately with dry ingredients to first mixture. Add nuts. Bake in a greased square pan in moderate oven at 350° F. about 50 minutes. Sprinkle with pow- dered sugar and cut into small slices to serve. Makes I eight-inch cake. Spanish Cake 1 cup shortening 1 cup sugar 2 eggs 2 cups pastry flour 3 teaspoons Royal Baking Powder 1 teaspoon cinnamon ¥% cup milk Cream shortening; add sugar slowly, beating in well. Add eggs, one at a time, beating well after each addition. Sift to- gether flour, baking powder and cin- namon; add alternately with milk; mix well. Bake in greased tube pan in moder- ate oven at 350° F. about 1 hour. Cover with Sea Foam Frosting (page 25). Makes 1 eight-inch cake. Butterscotch Cake % cup shortening 114 cups brown sugar 2 eggs 1 teaspoon vanilla extract 184 cups pastry flour 214 teaspoons Royal Baking Powder 4% teaspoon soda ¥4 cup cold strong Chase & Sanborn’s Coffee Cream shortening; add sugar slowly. Add unbeaten eggs one at a time, beating well after each addition. Add flavoring. Add flour, sifted with baking powder and soda, alternately with coffee. Bake in greased square baking pan in moderate oven at 350° F. about 50 minutes. When cold cover top with Sea Foam Frosting (page 25). Cut into squares to serve. Makes | eight-inch cake. Mocha Scotch Cake 1 recipe Butterscotch Cake 2 squares unsweetened chocolate 4 cup more strong Chase & Sanborn’s Coffee Cook together chocolate, 44 cup of measured brown sugar and the 34 cup coffee until it makes a thick syrup; cool. Make Butterscotch Cake recipe as di- rected, using the chocolate mixture as liquid. Bake as directed or as layers. Frost if desired with Boiled Frosting (page 25). Makes 1 eight-inch cake or 2 eight-inch layers. Burnt Sugar Cake 1 cup sugar 1 cup milk 4 cup shortening 2 eggs _ 1 teaspoon vanilla extract

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