Boiled Chocolate Icing
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Did your granny ever make one of those cakes where, when she cut into it, the icing would crack and break off in deliciously huge chocolate fudge chunks that just melted in your mouth? Well, this boiled chocolate icing recipe is for you.
Grandma Pearl’s flaky chocolate icing is the stuff of legend in my family. She always topped fluffy white cakes with it. My brother used to ask for one of these special cakes for his birthday and as long as she was able, Pearl would come through! I loved seeing that aluminum cake dome show up at our house because we knew full well what was beneath it!
This is what the old folks call a “boiled chocolate icing recipe” because they cooked it in a saucepot on top of the stove and it had to come to a full rolling boil and stay there a minute or two until it was ready. The process is similar to making fudge but we don’t use a thermometer, relying on the clock instead. This old-fashioned chocolate icing hardens very quickly, so it’s easiest to use on a sheet cake, where you simply pour it over the cake while it’s still in the pan and allow it to cool.
The end result is a thick layer of chocolate frosting that breaks off into rich and decadent chocolate fudge chunks that melt in your mouth. It’s the perfect complement to a simply fluffy Texas sheet cake and I promise it’s easy to make. If you’d like the peanut butter version of this boiled icing, it can be found by clicking here.
If you want to check out some of my other frosting recipes check them out: 7-Minute Frosting, Creamy Chocolate Frosting, or Royal Icing.
Alright, who’s ready to make some life-changing boiled chocolate icing? Me!
Recipe Ingredients
- A white cake mix that’s prepared in a 9×13 pan according to package directions and then cooled.
- Shortening
- Butter
- Milk
- Granulated sugar
- Cocoa powder
- Vanilla extract
You don’t need a chocolate bar, but one was visiting my house and wanted to be in the photo and I was like “Why not! It’s a chocolate day!” I do try to be inclusive.
Helpful Kitchen Tools
How to Make Boiled Chocolate Icing
In a large saucepot, combine sugar, milk, shortening, butter, and salt.
Bring to a rolling boil over medium-high heat, stirring constantly to prevent scorching.
Once it reaches a boil, let it boil for two to three minutes without stirring.
Remove from heat and immediately stir in vanilla and cocoa powder.
Beat until icing is smooth and starts to lose its shine.
Immediately pour the icing over the cooled cake and allow it to cool.
Isn’t this a beautiful sight? Grandma Pearl’s boiled chocolate icing.
Note that your boiled icing will go down into the sides of your pan some, but that is okay.
Once it’s cooled, cut and serve! This icing is a rare treat not often seen these days!
I sure do wish we could sit down and have a nice chat over slices of this cake!
Y’all have a great afternoon. Be blessed and be a blessing!
Storage
Store leftover frosted cake in an airtight container in the fridge for up to 1 week.
Tips for Success
- The boiling of the icing is the most critical step. Make sure it comes to a rolling boil and then stay right there, timing it. I suggest adding one minute to be on the safe side but don’t go over this as the icing will scorch.
- Your cake must be ready the moment the icing is ready.
- Once you finish your icing, remove it from the heat and use a wire whisk to quickly stir in your cocoa powder and vanilla, stirring until it thickens a bit and starts to lose some of its shine. It should still be pourable.
- Don’t try to spread the icing once you pour it over the cake. Instead, pour it evenly over the cake so that you don’t need to spread it.
- Most important tip of all: unless you lived through the Great Depression, I strongly encourage you not to use this on anything other than a sheet cake or brownies baked in the same size baking dish. Only those who have the crown of wisdom that comes through age and hardship can ice a layer cake with this.
Recipe Notes
- These photos are for a single boiled frosting recipe. HOWEVER, the final cake pictured has a double recipe. If you want a nice and thick icing you’ll need to double it. If you want to see what a regular portion of icing looks like, click here to see it on my old-fashioned peanut butter icing post. These recipes are twins, with just one ingredient different.
- While I haven’t tried it this way myself, I know some folks make boiled chocolate frosting with buttermilk and evaporated milk.
- People have also said they’ve doubled the butter when out of shortening and it turns out perfectly too.
You may also like these other frosting recipes:
7-Minute Frosting (Foolproof Recipe)
The Best Brownie Recipe With Chocolate Frosting
Italian Cream Cake with Pecan Cream Cheese Icing
Peanut Butter Brownies with Peanut Butter Fudge Icing
Ingredients
- 1 Duncan Hines yellow cake mix
- 1 1/2 cups sugar
- 7 tablespoons whole milk
- 2 tablespoons shortening
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
Instructions
- Prepare the cake mix as directed and bake in a 9x13 baking dish. Cool.1 Duncan Hines yellow cake mix
- In a large saucepot, combine sugar, milk, shortening, butter, and salt. Bring to a rolling boil over medium-high heat, stirring constantly to prevent scorching.1 1/2 cups sugar, 7 tablespoons whole milk, 2 tablespoons shortening, 2 tablespoons butter, 1/4 teaspoon salt
- Once it reaches a boil, let it boil for two to three minutes without stirring.
- Remove from heat and immediately stir in vanilla and cocoa powder. Beat until icing is smooth and starts to lose its shine. Immediately pour it onto the cooled cake. Allow it to cool before serving.1 teaspoon vanilla extract, 1/2 cup cocoa powder
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This recipe is featured in Meal Plan Monday and Weekend Potluck!
Hi Christy ! This chocolate icing is so fudgy and delicious just like my grandma’s icing for her fabulous multilayer cake with pecan topping. I can still remember a nice warm slice of it with a tall glass of milk ! Nothing better !
Christy, this icing reminds me of the old-fashioned fudge my grandmother used to make! It didn’t use marshmallow cream and it had a firmer consistency than “today’s” fudge. You could break a piece in half like a candy bar.
I know exactly what you are talking about!! Wasn’t that the BEST fudge?
My mom made this also. I had never made it until last night, DELICIOUS!
As for the old fashion fudge Becky P was talking about, I’ve been looking for that recipe. So Christy if you have it I would love it if you would share. Thank you!
My husband is known for the fudge he makes every holiday season. He has used the recipe from the old Fannie Farmer Cookbook. Everyone LOVES it. No marshmallow cream, no microwave. Butter and evap milk and sugar, vanilla & good chocolate chips with a piece of a bar of baker’s chocolate. It has to boil for 10 mins, and use a DEEP pot so it doesn’t splash sugar bubbles all over your stove top. Guess how I know that!!
Hi Christy! I can’t wait to try this icing! My grandmother used to make a hard white icing on top of a chocolate cake that I loved! None of us have the recipe. Do you have a recipe for a hard white icing?
Hi Gail, I have never made a white version just the chocolate and peanut butter so I am afraid I can’t tell you from personal experience but hopefully these recipes give you a jumping off point. https://www.southernplate.com/old-fashioned-peanut-butter-icing/
https://www.southernplate.com/grandma-pearls-f…-chocolate-icing/
My husband always talked about a cake his grandmother made with a chocolate icing like candy. Over the years I have never been able to duplicate it. Tried this recipe,perfect this is his grandmothers recipe. He loved the cake and icing. Thank you Christy Jordan love your recipes.
How did you keep it pliable while spreading it on a full layer cake? PM me please. Doug Lineville Alabama 36266 or call me 256-xxx xxxx. My dads 87th birthday is Oct 11th and he loves this kind of cake. I want to cook it for him. My Grandmother made them for him. When she passed we had a neighbor that made them for him. I would love to surprise him with one on his birthday.
Hi Doug am sorry I missed this question. We have over 2000 pages on our website so it can take time to see all the comments that come up. I do hope your Dad’s birthday was absolutely fantastic. For future reference here are some tips for this recipe:
The boiling of the icing is the most critical step. Make sure it comes to a rolling boil and then stay right there, timing it. I suggest adding one minute to be on the safe side but don’t go over this as the icing will scorch.
You absolutely must have your cake done and ready the moment the icing is done.
Once your icing is finished, remove it from the heat and use a wire whisk to quickly stir in your cocoa powder and vanilla, stirring until it thickens a bit and starts to lose some of its shine. It should still be pourable.
Don’t try to spread the icing once you’ve poured it, instead, pour it evenly over the cake so that no spreading is needed
Most important tip of all: Unless you lived through the Great Depression, I strongly encourage you not to use this on anything other than a sheet cake. Only those who have the crown of wisdom that comes through age and hardship can ice a layer cake with this.
I’m going to try this recipe this weekend. Sounds delicious. But I have a question about another icing that my mom used to make. It was cooked and then she “poured” it over each piece of cake. It was a summer time favorite, when we worked in the fields and we never knew which day of the week she would make it. It was a nice surprise! It was chocolate, fairly thick, yet thin enough to spoon over the piece of cake, Never did get the recipe, don’t even know that she used one. Do you have any kind of recipe that might be close to this. I have never tasted anyone else’s chocolate icing that even came close to tasting like hers. So much of our childhood memories get lost when our mom passes away. Wish we had a way to record all the wonderful memories. Thank you! Love your recipes and have tried a few. We get older and I think we get tired of eating the same “ole” thing we have cooked most of out lives and so enjoy another’s recipes.
Hey Carolyn! Sounds like chocolate gravy to me. My grandparents used to make it as well and it’s super easy, uses simple ingredients, and so delicious it will bring a tear to your eye! Here is a link to the recipe: https://www.southernplate.com/chocolate-gravy/ Let me know if that isn’t it. Also, boiled custard may be something you remember as well. Here is the link to that: https://www.southernplate.com/mamas-custard-sauce/
Was going through recipes for my grandmothers icing and came across your name Carolyn Chavis. Well that’s my name lol
What do you think would happen if I left the shortening out? I really don’t like to use it. Thanks
You could probably use coconut oil, almond butter or peanut butter instead.
I plan to make this tomorrow. Maybe even double the ingredients as you did. I have had this before but don’t know if I ever made it. Getting to “that” age you know!! Thanks.
I have had frosting like this and it is delicious! I might have to make this the next time I am making a cake.
I hope you do Carol!! It sure is good!
Christy, I was raised on this chocolate – fudge icing!!! My Mama & my Granny both made it constantly for all of us. Mama could ice layer cakes using it & even had time to make fancy swirls in it before it hardened or “set up” as she called it.
Most of the time she would poke holes all over it using a fork so the hot heavenly sauce went down all through the cake….what a TREAT!!!! But she always made her fluffy yellow cake from scratch….no cake mixes for her or Granny Cobb.
Mama made this wonderful fudge icing till she passed away 6 years ago. She could make it “creamy” or “crack apart” by adjusting cooking time. She thought the cracked chunks that fell off made it ugly but we loved it cause we could snitch it off the cake plate & eat it like candy!!!
Thanks for the memories Christy. I have not had any since Mama passed away, but after reading all this…. I think I’ll try to make it in her memory….tho I know it will not be as good as hers or Granny’s. Thanks again.
Is it possible to substitute the solid form of coconut oil for the shortening?
This icing literally has me drooling! Thank you so much for posting. My mother used to make this for us when I was a child, but by the time I was old enough to make it myself, she could no longer remember how to make it. I can’t wait to make this for my children & grandchildren!!!
Coconut oil should work fine.