[ian douglas]

Hi, here is a recipe copied from a no longer working link a few years ago..apologies if it is a repost. 

Grandma pearls flaky chocolate icing
Instructions:
This is what the old folks refer to as a “boiled icing.” This means they make it in a pot on top of the oven and it is brought to a boil until it thickens. It is very much like making fudge, but we use a timer instead of a thermometer to trust it gets to the right temperature. Have you ever had your granny make one of those cakes that when she cuts into it, the icing cracks and breaks off in huge fudgy chunks? This is that icing. This icing hardens very quickly, so it’s easiest to use on a sheet cake, where you simply pour it over the cake while it’s still in the pan and allow it to cool. If you’d like the peanut butter version of this icing, it can be found in “yellow cake with peanut butter icing”.
1½ cups sugar
½ cup unsweetened cocoa powder
7 tablespoons milk (see Note)
2 tablespoons shortening
2 tablespoons margarine
¼ teaspoon salt
1 teaspoon vanilla extract 

Combine the sugar, cocoa powder, milk, shortening, margarine, and salt in a heavy saucepan. Bring to a rolling boil, stirring constantly.
Once it reaches a boil, allow to boil without stirring for 2 minutes, or until it reaches the soft-ball stage. Remove from the heat and add the vanilla. Stir until just slightly cooled. Pour over the cooled cake.
Note: I know you’re going to be tempted not to measure out the milk, but you’re going to have to. Eyeballing it will mess up this icing every time. I know from experience!
enough to frost two 9-inch layers or one 9 x 13-inch sheet cake

 

[Moonflower]

I was looking for 'stiff' icing to put on cake I was mailing to my son for his birthday and found this site. I thought I should comment for all those who had problems with recipe or it sounded too complicated. It is not, it just takes a little more time than powdered sugar icing, but is SO worth it. Here's what I did that made it easy peasy sure thing first time.

First, I added about 3 T less cocoa, all other ingredients same(I doubled).
Brought first 4 ingredients to boil over med heat. I used a WHISK instead of a spoon(helps the sugar blend) to mix constantly until it was a rolling boil. Then I let it boil without stirring for about a minute and a half(don't worry if it is still syrupy). then I took pan off heat, added vanilla, stirred just enough to mix, poured into another bowl and mixed with electric mixer for 4 1/2 minutes(it was still runny, but don't worry). I began to pour on WARM cake and spread it as I went. by the time I got to the sides, it was already setting up, but not enough to be a problem, just spread gently. Doesn't have to be perfect because it is going to taste so good.
It came out without a hitch, tastes like fudge and is primo for that old time icing(or if you want to mail!) The leftovers in the bowl were finger-licking good fudge!

 

[josephinerock324]

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!!

Chocolate Frosting with Cocoa Powder and Powdered Sugar > (callmepmc.com)

 

[AlamocityPopcorn]

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.

thanks for sharing the recipe.

 

[KattyKat]

Go to tasteofsouthern.com for Old Fashioned Chocolate Cake Icing. My mom made this icing and gave me the recipe. Unfortunately, I lost it along with several of my favorite recipes during a move. I searched all over the internet and finally found this. I believe the only difference between Mom's icing recipe and this one is the milk. Mom used regular milk and this calls for evaporated. Both work very well. So please visit this site and help yourself to the BEST chocolate ICING, not frosting.

 

[InFlavour Food Expo]

It sounds like you're looking for a pourable chocolate icing that hardens like fudge. You can try making a simple chocolate ganache by heating equal parts heavy cream and chocolate until smooth. Pour it over the cake, and it will set as it cools, providing a fudge-like texture. Adjust the thickness by varying the cream-to-chocolate ratio. Experiment with cocoa powder to achieve the desired flavor, and you'll get closer to the frosting your husband's grandmother used

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[Admin]

The thread delves into traditional recipes for chocolate icing that hardens upon cooling, focusing on techniques and variations to achieve the desired texture.

User Feedback:

• ✅ Helpfulness: The thread has provided valuable insights into achieving a firm, set chocolate icing, with users sharing personal experiences and tips.
• ✅ Usage Success: Many users have successfully recreated the hardening icing, noting its suitability for sheet cakes and its nostalgic appeal.
• ❌ Usage Issues: Some users have encountered challenges with the icing's consistency, with reports of it being too thin or not setting properly.

Top 3 Comments:

💬 "This icing is perfect for sheet cakes. It hardens beautifully and has that classic chocolate flavor."

💬 "I tried this recipe, but my icing didn't set as expected. Any tips to get it to harden properly?"

💬 "The key is to bring the mixture to a rolling boil and then let it cool slightly before pouring over the cake."

Overall: The thread offers a wealth of information on creating traditional chocolate icing that hardens, with users providing practical advice and sharing their experiences to help others achieve the perfect finish.

 

[info_5699]

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. 

Thanks for your question! I’ve learned a lot from the replies here, haha. It’s always fun to discover new baking tips from others.