Chocolate Icing
From Cook book (Methodist church, Garland NC, 1950), 1950
Mrs. Wilbert Boone
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 22. The excerpt below is the record exactly as published.
CHOCOLATE ICING l/2 cup cocoa 1 teaspoon vanilla 1/2 cup milk Small piece of butter 2 cups sugar Mix cocoa and sugar. Add milk and let boil 2-1/2 minutes from time you see it first start to boil. Then remove from heat. Add butter and flavoring. Beat until thick enough to spread evenly on cake. Eva L. Canady. CHOCOLATE ICING 1 box powdered sugar 1 teaspoon vanilla 2 tablespoons butter 2 squares of chocolate
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