Looking for old fashion chocolate frosting that hardens - Page 2

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!

        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 .

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.

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

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. 

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?