This is a classic cooked icing, often used for Texas Sheet Cake. The key is to pour the hot icing over the cake while it is still hot from the oven.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Stick | Oleo or Butter |
| 4 Tbsp | Cocoa |
| 6 Tbsp. | Canned milk (Evaporated) |
| 1 pkg. | Powdered sugar (1 lb) |
| 1/2 Cup. | Pecans and/or Coconut, chopped |
| 1 tsp | Vanilla |
Instructions
- While your cake is finishing baking, prepare the icing.
- In a large mixing bowl, place the powdered sugar, pecans/coconut, and vanilla.
- In a saucepan, combine the oleo, cocoa, and canned milk. Bring this mixture to a rolling boil.
- Immediately pour the hot liquid over the ingredients in the mixing bowl.
- Beat with a mixer until smooth and glossy.
- Pour the hot icing over the hot cake and spread evenly.
Note
This type of frosting is designed to be poured on the cake right after it comes out of the oven. It sets into a fudge-like layer as the cake cools.
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