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Granny's Chocolate Icing

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“My mother has used this recipe for years. It makes a "hard" icing; the icing gets firm quite quickly, so you have to work fast. The original recipe came from "Winning Seasons", a cookbook from the Junior League of Tuscaloosa, Al, in 1979. You can substitute 4 tablespoons cocoa for the unsweetened chocolate, if necessary. I usually use it on a sheet cake, rather than layers.”
READY IN:
25mins
YIELD:
1 9x13 pan
UNITS:
US

Ingredients Nutrition

  • 2 cups sugar
  • 12 cup whole milk
  • 2 (1 ounce) unsweetened chocolate squares
  • 1 teaspoon vanilla
  • 12 cup butter

Directions

  1. Put all ingredients, except the vanilla, in a large pot. Bring to a boil over low to medium-low heat, stirring constantly.
  2. Let the mixture boil for 1 minute.
  3. Remove from heat and add the vanilla.
  4. Beat until it reaches spreading consistency.
  5. Spread on cooled cake quickly.

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