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Looking for old fashion chocolate frosting that hardens - Page 2

post #31 of 57

This is my mother's cooked chocolate cake icing that is syrup like when initially poured over your layers and sets up to be slightly softer than hard stage candy...It will hold its shape....Chocolate Cake Icing:  1 cup of carnation evaporated milk.  2 cups of sugar...1 cup of chocolate chips, 1/4 cup of cocoa...1/4 cup of butter....


Wipe heavy pan with butter around the sides.  Pour ingredients into buttered pan..Boil to soft formed stage. until a drop forms a ball in a sm. amount of cold water. ..Stir frequently intil it becomes thick enough to spread.  Put on layers while still warm...as it cools it will set....and become hard...I make 7 thin ( 1/2 inch thick) layers.  I spread icing between each layer forming a scallop pattern around each layer. alternating the placement of my scallops with each layer..  I then sprinkle each layer with fairly fine chopped pecans.  I then place 1 whole half of a pecan on each scallop center with the curved end resting on the edge of the layer.  I  repeat until the top layer is placed.. and then.spread tthe top layer in as attractive a pattern as I can with swirls, etc.  Sprinkle with chopped pecans, and whole half pieces to make an attractive pattern...This is our traditional holiday chocolate cake.  Enjoy!  It is delicious!

post #32 of 57

797434.jpg        I'm Looking to find out how to make this harden Icing and what candy were used for the lights on the antlers- Can anyone suggest a recipe that looks like this and tastes delicious. I found this on photo on allrecipes.com butterscotch was used to make the ginger bread cookies- don't know if the icing is butterscotch or chocolate. It was made by a cookie expert  . I would love to make it taste like chocolate fudge I thought this was so creative- Rudolph made from ginger bread cookies- but how do I make the decorating icing? Does anyone's recipe come out looking like this. I think this is Harden icing .

Edited by Trudy Kuruc - 12/12/12 at 1:42pm
post #33 of 57

Best luck so far.... Sugar, coco powder, milk and corn starch for thickening in double boiler. 3 or 4 cups sugar 2/3 cup coco  1 1/2 milk let it boil to melt the sugar unless you like grainy frosting, add corn starch little at a time. Let it cool a little. Ice the cake when you like the thickness of the frosting. Very close to my Mamaw's Frosting.

post #34 of 57

This Icing recipe was on the back of Hersheys cocoa label. I can't find it any where on the web.

Edited by cindy2356 - 2/19/13 at 12:00pm
post #35 of 57

This is it.


100- Year old Chocolate Cake


cake recipe


5 eggs

2 cups sugar

1 1/2 sticks margarine

3 cups self rising flour

1 teaspoon vanilla flavoring

1 cup milk


Cream eggs, sugar, and margarine, Add flour and milk alternately. Stir in vanilla. This is enough batter for 6 to 8 layers. Layers may also be cooked on a griddle. If baked in a pan in the oven be sure to put wax paper in bottom ov pans. Bake at 350* for 10 minutes. While the first layers are baking start cooking the chocolate icing.


Chocolate Icing


1/2 cup cocoa

2/3 cup hot water


Add cocoa to hot water ( in a 3-quart saucepot or a double boiler) Mix and let come to a boil; add1/2 stick of margarine; melt and add


2 cups sugar

1 big can carnation milk

1 teaspoon vanilla


Let boil. (icing will not be thick so don't over cook) Put a glass of cold tap water beside stove top. When icing comes to a boil stir with a spoon, and let icing drip off of spoon into glass of water. If icing disolves it is not ready. The icing must form into a ball and drop to the bottom of the glass of water; and remain in a ball. Spoon icing between layers and on top of cake and let run down the sides of cake. 

post #36 of 57

Did they have margarine 100 years ago?  i thought it was from WWII, and that it came in tubs. I doubt even butter came in sticks 100 years ago.  and carnation milk?  maybe.  Where'd you get the recipe, Cindy?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
post #37 of 57

I had the same problem.  I used a recipe of my mother's, old fashioned fudge recipe, and I would cook it to long or not long enough, and it would turn out to hard or to soft, I could not adjust the cooking time for a frosting.  I found this recipe on line with the temp of the chocolate and what stage it should be to be able to pour over a cake.  Try this and you may be able to get what you are looking for.


Boiled Chocolate Icing

1/2 cup (1 stick) unsalted butter
3 cups granulated sugar
1 1/2 cups whole or 2% milk
1 teaspoon pure vanilla extract
3 squares unsweetened baking chocolate
1/4 cup heavy cream (optional)

In a large heavy saucepan, melt the butter, sugar, milk, and vanilla over low heat until the sugar is dissolved, about 5 minutes. Bring to a boil and cook, without stirring, for 1 minute. Brush down the sides of the pan with a pastry brush dipped in warm water to remove sugar crystals, then turn off heat. Stir in the chocolate until melted and smooth.

Return heat to medium. Brush down the sides of the pan again one more time with water. Cook the chocolate mixture, WITHOUT STIRRING, until it reaches 238°F, the soft-ball stage, approximately 20 minutes.

Meanwhile, prepare an ice water bath in a large bowl. When icing reaches soft-ball temperature, place saucepan in water to stop the cooking. DO NOT STIR. Let the frosting cool to 120°F, approximately 20 minutes. Remove the pan from the water. Using an electric mixer, beat the icing on high speed for about 3-5 minutes. It should reach a pourable consistency. If it is too thick to pour, beat in heavy cream one tablespoon at a time until it is the right consistency.

Working quickly, frost the cake. Pour 1/3 of icing over the center of first layer and push out with a spatula. Add second cake layer and pour remaining icing over the top. Push out frosting so it runs over the sides of the cake. Smooth as much as possible. Let cake stand until icing sets and loses its sheen. Good luck!


To Make a 3-Layer Cake: Prepare an extra-large batch of the recipe, increasing all the ingredients by half (to make 1 1/2 batches). To frost the cake, pour 1/4 of the icing over the first layer, 1/4 of the icing over the second layer, and the remaining icing over top.

Edited by theresaloviette - 7/19/13 at 8:47pm
post #38 of 57

They say that is a royal icing that gets hard enough to decorate a cookie.  I also included the website address with the recipe.


Royal Chocolate Icing


  • 8 cups {one bag} confectioner’s sugar
  • 1/2 cup cocoa powder {I like Hershey’s Special Dark}
  • 1/2 cup meringue powder
  • 1 Tbsp vanilla
  • 3/4 cup+2 Tbsp warm water


  1. Add dry ingredients to the bowl and mix lightly before adding the liquid. Mix half the water with the flavoring and add to the dry ingredients and mix on low adding the remaining liquid little by little until the mixture reaches the consistency of molasses. At this point, turn the mixer to high and whip for approximately two minutes until the icing is light and fluffy like meringue.
post #39 of 57

I have been looking for a choc. icing like my granny's and I do believe this is what I am looking for as well.  She never told us what was in it but I remember being in the kitchen with her and helping put the layers on the cake plate while she poured and spread..  I was an awesome choc. icing. 

post #40 of 57

Thank you so much  !  This is exactly what I'm looking for.  

post #41 of 57
This is the recipe that was on the back of the can as long as I can remember. My daddy wanted a chocolate cake every week, and I’ve made this recipe so many times that I remember the recipe without looking. This frosting will get hard and crack sometimes. This is the one that, also makes fudge.

3 cups sugar
2/3 cup cocoa
dash of salt (1/8 tsp.)
¼ cup of butter, melted
1 – ½ cups of milk (Whole milk is best choice)
1 tsp. pure vanilla extract

Mix dry ingredients thoroughly in a heavy-bottomed pan such as a cast iron skillet.
Add milk and bring pan to a simmer, add butter. Bring to a rolling boil (a boil that can’t be stirred down). Reduce heat to medium low, maintaining a boil and stirring constantly. Boil at this rate for one minute. (This should produce a hard-ball candy stage where a drop of the liquid dropped in cold water forms a ball as it falls to the bottom.)

Remove from heat and stir in vanilla. Set aside to cool and stir often, finishing by beating with a hand mixer until spreading consistancy is reached. This takes a bit of time, but worth it. *If you’re in a hurry, set the pan in a larger pan with ice cubes to speed the cooling. Quickly assemble the cake. If the frosting becomes too hard, place the pan in a container with a couple of inches of hot water in it to make the frosting soft again.
post #42 of 57
Fast fudge frosting from better homes & gardens 1971

1 lb confectioner's sugar sifted ~ 4-3/4 cups
1/2 cup cocoa
1/3 cup boiling water (I sometimes need a 1/2 cup depending on humidity)
1/3 cup butter or margarine softened
1 tsp vanilla

Combine everything but the water and butter with a fork. Add the softened butter or margarine, using the fork break it up so it will melt easier. Slowly add boiling water. The water must be boiling. The consistency of the frosting should be smooth and pourable. But not runny. Think a little thinner than peanut butter. When you lift a fork out of the frosting you should have frosting on the fork which you can watch ooze back into the bowl. The beauty of this frosting is if it's a little too thick ad a little more water a tablespoon at a time, if it's too thin at a little conf. Sugar. Do not use a mixer!! When you're ready pour 1/2 the frosting on the top of your cake and gently nudge it over the sides adding more frosting where you need it,
post #43 of 57

I am trying to get a hard icing or frosting.  I made this old fashion yellow cake and i wanted the chocolate frosting like my grannie made.  I got the cake down and boy is it moist.  But the frosting/icing...

I'm doing something wrong and I'm trying to remember what grannie used.  I melt a stick of butter with 1 cup sugar and 1/2 cup cocoa.  I know it's milk next but the amount I must be getting wrong.  I boil the mixture up to 9 min. while stirring but it's not forming a ball when put a drop in water to test it. 

After 10 min. of boiling this I go ahead and add vanilla then stir it some more before pouring it over my cake.  It never gets hard.


If someone could explain what I've done wrong, I'd appreciate it.


post #44 of 57
This is the recipe I use
3/4 cup Hershey's cocoa
1 stick butter (not margarine and I use salted some say unsalted)
3 cups sugar
1 1/2 cup whole milk
1/2 teaspoon vanilla

I put all ingredients in except vanilla and start stirring. As soon as the chocolate begins to boil put a timer on one minute. Pull it off heat add vanilla and stir then start pouring. Make sure not to overcook it. Hope this helps and if you ever want it a little thicker quickly stir in a cup or two of confectioners sugar right off the stove with the vanilla and will give it more of a Thicker consistency
post #45 of 57

what about making a classic ganache?  (for instance  8 oz choc with a cocoa percent over 50% minimum, to one cup heavy cream) pour it over the cake when the chocolate has melted and the mix cooled a bit in a thick sauce.

should be thick enough to stay put. 

it will set hard.


if you want a fluffier chocolate frosting, you could whip this mix until cool and spread it like a butterfrosting, or pipe it, on the cake.

post #46 of 57

Thanks for the help!  I'm going to try these recipes today after I make two cakes for Thanksgiving.



God Bless

post #47 of 57
Originally Posted by Chefross View Post

Milk is the ingredient that makes for a hardened frosting.



Originally Posted by siduri View Post

I think i've got it!  I got this from an old betty crocker cookbook from the 50s. 


Creamy Chocolate Icing


Mix 3/4 cups sugar with 3/4 cups cream.  Cook over low heat till it just boils (i always let it boil longer which gives it a little more thickness, at least so i felt).  add 4 oz germans sweet cooking chocolate and 3 squares unsweetened chocolate, chopped finely or grated.  Mix till melted and smooth.  (If there isn';t enough residual heat to melt it, heat it very very slightly.)  If too thick to pour add some cream. 


This was in the book as a frosting for a chocolate roll, to be poured over the slice of cake, but i used to use it as a glossy frosting, and it used to sort of harden up like fudge just as you describe. 





Originally Posted by barbara6711 View Post

I am looking for a frosting/icing made to pour on the cake and harden like fudge when it cools.  My husband's grandmother made it with hersheys cocoa powder but that is all I remember.  Her cake layers were less than an inch thick (there were several).  She poured the chocolate over each layer and over the entire cake allowing it to drain down the sides.  The cake was moist but did not absorb the chocolate.  The frosting cracked when cut but did not fall apart.    HELP PLEASE!! 



Originally Posted by chefedb View Post

You asked for frosting and or iceing. Both different . Re the icing are you looking for something like the commercial magic shell type?



Originally Posted by siduri View Post

Originally Posted by chefedb View Post

You asked for frosting and or iceing. Both different . Re the icing are you looking for something like the commercial magic shell type?


Chefedb, I always understood frosting and icing to be the same thing, just different regional terms (like soda, pop, or tonic).  Some books I have use frosting, some use icing, i never saw one that used both in different ways.



Originally Posted by siduri View Post

Originally Posted by Chefross View Post


I have tried several different ways to create a frosting and an icing that makes a hardened "crust". I have a glaze that I make from brown sugar, skim milk and powdered sugar. After heating the milk, I add th sugars and mix well. After spreading on whatever I am making, I find it creates a hard, dry "skin."

I have tried this with cake frosting using 1/2 shortening....1/2 unsalted butter, vanilla, powdered sugar and milk. I find...again....that the milk create a butter cream frosting that "hardens" when allowed to rest in the fridge. 


Not being picky, just curious.  Is it the milk that did it, or would another liquid have done it as well, like water?  I mean, did you try other liquids and did they not make a skin?  I make a decorating frosting i use in a small tube to do fine-line decorations on spice snaps to hang on the xmas tree.  They get hard, and i make them with powdered sugar and egg white.  I used to do them with powdered sugar and water.  They also dried hard, but the frosting was harder to work with.  Of course neither of these are soft underneath and hard on top.  I do a glaze for a kind of nut bar with powdered sugar and lemon juice and that, also, dries glassy hard on the surface, often softer underneath, if it's thick.  So is it the milk or the liquid, and what would it be in the milk that does it?  like a casein glue? the protein?


post #48 of 57

How much salt do I use?

post #49 of 57

Dear SouthernGal, thanks soooo much for sharing this recipe!  I am 64 years old and my "Grannie" who passed away 25 years ago at the age of 95.  By the time I got really old enough to want to learn to cook some of her recipes, she had gotten too old to cook.  So thanks for sharing this recipe.

post #50 of 57
This is probably a stupid question but here it goes... How long should I cook the sugar and chocolate etc? The recipe if the one I been looking for but that is the only problem I have with it. So I will greatly appreciate it if someone can answer this for me. Thanks
post #51 of 57

Thank you for providing a good, useable(home made)recipe.  It is perfect.  The combination of these ingredients, using the cream as the thinner, make the perfect frosting described as firm, but not brittle.  

post #52 of 57

There was a post on the first page saying that you'd need cocoa butter for the "crackle" experience. That actually leads me to believe that it was just actual chocolate, as cocoa powder contains no cocoa butter. Back then,  chocolate actually contained cocoa butter rather than now, which has palm oil or other alternatives, so please make sure to actually get couverture chocolate. I look forward to seeing everyones future experiences.

post #53 of 57

Stupid, yes margarine was invented in 1869 well over 100 years

post #54 of 57

I don't know who you are but this sounds exactly like my grandmothers cake. Layers were one inch thick, stayed moist but did not absorb the chocolate. She worked fast so it wouldn't harden before she finished. She would quickly top the cake with pecan halves. Sometimes she would make 14 layers. It was the best ever and always looked like it came from a bakery. She never wrote down the recipe. Now the grandchildren, great grandchildren and great-great grandchildren want to make it. I am going to use the recipe given in response to your question. As many people (including bakeries) as I have asked, no one can imagine 14 one inch layers with hard chocolate on the outside. Here goes!!!!!  

post #55 of 57

I am looking for the same frosting I think you are. for a 7 layer cake that the old ladies at  church and my grandma made. the frosting is thin and layers are thin. It cracks when you cut. But what I remember from my grandma was just Hersey choc. unsweet., water little saltand grandulated sugar. she would say it is in the timing. But it was so long ago and I want so bad to watch someone make it. She would have layers and layers of what she called a yellow daisy cake made. she would do several cakes at a time for holidays, always more than 6 layers, using old cast iron skillet. like others she did not measure or use recipe. But I am so aggravated now that I am going to try again this weekend to make my cake and if I succeed I will let you know. What I remember her doing was about 2 cups choc. and 2 cups sugar mix those two well first in skillet she would have a glass of water near by, oh and vanilla too. and salt.she heated the choc and sugar mix and salt she would start heating then slowly add water and bring to boil stirring madly , I beleive the key was when it got shiny she would allow a few more bubbles and then off heat pour vanilla and then stir stir stir. then pour on cakes , thin layers when it set it was always perfect.I don't know if that helps you, but I'm going to try it again this weekend. A friend showed me one sim. but she added sm. can evaap. milk and 3 tsp butter. but to me it was to thick, sweet and more like pudding. good luck.

post #56 of 57

I have this cook book and I think (I could be wrong) that a recipe similar to what you are looking for may be in here, I could check for you if you'd like. Did you find it or would you like me to look?


The cook book I have:

Processed By eBay with ImageMagick, z1.1.0. ||B2

post #57 of 57

People in our area make a thin layer (usually 8) yellow cake iced with cooked fudge icing. It is inexpensive and very easy to fix.



2 cups sugar

9 tsp dry cocoa

1 15 oz. can evaporated milk

1 tsp vanilla

1/2 stick butter


In medium saucepan blend sugar and cocoa, making sure there are no lumps. Stir in milk. Over medium heat, cook for 7 minutes after the mixture begins to boil, stirring occasionally. Remove from heat. Stir in vanilla and butter. If mixture is too thin let cool for 5 minutes. Pour a small portion over each layer of cake. The icing hardens as it cools. Enjoy!

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