This cooked chocolate icing was always on the cakes Mama made me for my birthday. Icing is thin, whereas a frosting is thicker and creamy. Takes about 15 minutes to cook, and you have to stir it constantly, but well worth the effort.
2 cups Granulated Sugar
1 stick Butter
6 Tablespoons Cocoa powder
2 teaspoons Vanilla Flavoring
1 can (12oz) Evaporated Milk
Place sugar in a medium sauce pot. The taller the pot the better.
Add vanilla flavoring.
Place saucepot over Medium heat on stove top.
Constantly stir the mixture as the sugar and butter dissolve. Do NOT walkaway.
As pot tries to boil over, remove from heat and let mixture settle down.
Mixture will soon settle, but you must constantly keep stirring the pot.
Let mixture cook for 12 – 15 minutes until it thickens. Something about like applesauce or apple butter.
Remove from heat when thickened and spread warm icing over cake layers.
Mixture should thicken slightly. Not runny, not to thick. Overcooking it will turn the syrup more like a candy consistency. Practice makes perfect as they say.
Keywords: Old fashioned, cooked icing, chocolate icing, cocoa, butter, evaporated milk, vanilla flavoring, granulated sugar, easy icing