Chocolate Icing

Ingredients

• 4 squares unsweetened chocolate
• 1 1/4 cups milk
• 1 1/2 cup confectioners sugar
• 1 teaspoon vanilla

Method

1. 1

   Melt chocolate in milk, stir until thick, add sugar, cook until thick, cool, flavor, and spread.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 33. The excerpt below is the record exactly as published.

Chocolate Icing 4 squares unsweetened chocolate. 114 cups milk. 11% cup confectioners sugar. 1 teaspoon vanilla. Melt chocolate in milk, stirring until thick, add sugar and cook until thick, cool, flavor and spread between layers and on top of cake. Mrs. Epwarp E. Crane. Crumble Tart 1 cup sugar. 1 teaspoon baking powder. 1 cup nut meats. 1 tablespoon flour. 2 eggs. 1 cup chopped dates. Beat eggs first, then mix all together. Bake slowly in loaf tin, about forty minutes. Serve with whipped cream. Mrs. C. K. Proctor. 67 KNOX GELATINE—Economy with highest Quality Marble Cake WHITE PART 3 tablespoons butter. 14 cup sugar. 4 teaspoon lemon extract. 4 cup milk. 1 cup flour. 2 teaspoons baking powder. White of 1 egg. 14 teaspoon salt. Cream shortening; add sugar, flavoring and milk, beat well and add flour sifted; mix in beaten white of egg. DARK PART 3 tablespoons butter. 14 cup sugar. Yolk of 1 egg. ¥% cup milk. 1 cup flour. 2 teaspoons baking powder. 4 teaspoon salt. ¥ teaspoon each allspice, nutmeg and 2 tablespoons cocoa. cinnamon. Cream butter, add sugar and egg and mix well, add milk, then flour, baking powder, salt, spices and cocoa, which have been sifted together. Place batter by spoonfuls alternately in greased loaf pan, but do not mix. Mrs. A. D. Savaee. Cocoanut Layer Cake 14 to 34 cup butter. 34 cup cocoanut milk. 1 cup granulated sugar. 2 cups flour. 3 eggs. 2 level teaspoons baking powder. Mix sugar and butter, creaming until light; add well beaten egg yolks then milk and flour, then fold in whites well beaten and rest of flour and beat until light and smooth. Pour in layer cake tins and bake in a moderate oven about twenty-five minutes. FILLING FOR ABOVE Boil one cup sugar and one-third cup of water until a drop hardens in cold water. Remove from fire, have white of an egg beaten stiff, then add syrup a few drops at a time beating con- stantly. Spread between layers and on top, sprinkle .with cocoanut. Mrs. A. D. Savage. Mocha Filling and Frosting 6 tablespoons butter. 4 tablespoons dry cocoa. 2 cups confectioner’s sugar.

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