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CHOCOLATE ICING

(German) - (Pennsylvania Germans)







Boil together 5 tablespoonfuls grated chocolate, 3/4 cup granulated
sugar, 2 tablespoonfuls milk, 1 egg.
When the mixture begins to thicken and look creamy, spread on cake. If
baked in layers, ice on top and between the two layers.

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CHOCOLATE ICING, UNBOILED

Beat the whites of three eggs and one and one-half cups of pulverized
sugar, added gradually while beating. Beat until very thick, then add
four tablespoons of grated chocolate and two teaspoons of vanilla.
This quantity is sufficient for a very large cake.

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CHOCOLATE ICING FOR MOLASSES CAKE.

Boil 1 scant half cup water with 1 cup sugar until it spins a thread,
or forms a soft, firm ball in cold water. Pour slowly over the stiffly
beaten white of egg, beating while it is being poured. Melt 2 squares
or 2 ounces of unsweetened chocolate by standing the bowl containing
it in hot water. Add 1 teaspoonful hot water to chocolate. Stir the
egg and sugar mixture slowly into the melted chocolate. Beat until
stiff enough to spread on cake.

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CHOCOLATE ICING (VERY GOOD)

One-quarter cup grated, unsweetened chocolate, 1/4 cup milk, half a
cup sugar. Boil all together until thick and creamy. This quantity
will be sufficient to ice the top of one ordinary cake. Spread icing
on cake before icing cools. When this icing is used for layer cake,
double the recipe.

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CHOCOLATE ICING. ETHEL CLARK.

Beat together three cups of four X sugar; add the white of one egg,
beaten stiff; thin it with milk, so it will spread; melt one-fourth
cake of Bakers chocolate, and stir into the icing.

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Chocolate Icing (original)

MRS. E. A. PFEIFFER.



One cup granulated sugar, two squares of chocolate, boil till thick (do

not stir) then turn into beaten white of one egg.





BOILED ICING.



One cup granulated sugar, boiled till it threads, then turned into the

beaten whites of two eggs, and whip till cold.

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Chocolate Icing

Whites of three eggs, one cup sugar, one-half pint grated chocolate.

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Chocolate Icing

One tablespoon melted chocolate. One and a half cups sugar boiled to

a syrup in two tablespoons water. Add to this while hot the whites of

two eggs, and then stir in chocolate.



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Chocolate Icing

To one cup of granulated sugar add one-third cup of boiling water, and

stir to dissolve until it begins to boil, but no longer. Cook until it

hairs from a spoon, then pour slowly on the stiff white of an egg,

beating steadily. When the candy is well mixed through the egg, add two

squares of chocolate, grated, and continue beating until cool and thick

enough to spread. If the candy happens to be taken off too soon, the

icing will not get thick, and in that event it can be made the right

consistency by the addition of a little confectioner's sugar.









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