Old-Fashion Cooked Chocolate Icing
Rich, fudgy chocolate icing with a smooth, creamy texture, perfect for frosting cooled cakes and ideal for chocolate lovers seeking a nostalgic homemade treat.
Ingredients
Instructions
- Combine sugar, cocoa, and melted Crisco in a saucepan.
- Bring to a boil and boil for 2 minutes, stirring often.
- Remove from heat and add vanilla.
- Beat with a mixer until the icing is creamy.
- Frost the cooled cake with the icing.
Tips & Substitutions
For a smoother icing, ensure the Crisco is fully melted before mixing. You can substitute half of the canned milk with heavy cream for a richer taste. If you prefer a less sweet icing, reduce the sugar by a quarter cup. This chocolate icing pairs beautifully with the Half And Half Pound Cake for a delightful dessert experience.
Serving Suggestions
This rich chocolate icing is perfect for frosting cakes, especially a classic vanilla cake or brownies. Serve slices with a scoop of vanilla ice cream for an indulgent treat. It also complements a coffee or tea service beautifully, making it an ideal choice for gatherings or celebrations.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to a week. When ready to use, allow it to come to room temperature and stir well. You can also gently reheat it in the microwave for a few seconds, being careful not to overheat, as this can change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashion Cooked Chocolate Icing contains roughly 310 calories, with 8g protein, 47g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (55% of the Daily Value), vitamin C (49% of the Daily Value), and iron (29% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 511mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter for a different flavor profile. Keep in mind that this may alter the texture slightly, making it a bit less creamy but still delicious!
What type of cocoa powder works best for this recipe?
Unsweetened cocoa powder is best for this icing. You can use either Dutch-processed or natural cocoa, though Dutch-processed will yield a richer color and flavor. Make sure to sift it to avoid lumps in the icing.
Can I make this icing ahead of time?
Absolutely! You can prepare the icing in advance and store it in the fridge. Just remember to bring it back to room temperature and mix it well before using. This helps maintain the creamy consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).