If cooked properly, the frosting will reach the coating stage. Since I can remember, my mother’s recipe has been used to make this.
| Prep Time: | 5 mins |
| Cook Time: | 2 mins |
| Additional Time: | 3 mins |
| Total Time: | 10 mins |
| Servings: | 12 |
| Yield: | 1 to 1 frosting layer cake |
Ingredients
- 2 cups white sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 (5 ounce) can evaporated milk
- ½ cup shortening
Instructions
- In a saucepan, combine sugar, cocoa and salt. Add milk and shortening. Cook over medium heat until it comes to a boil. Remove from heat and let cool before spreading on cake.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 61 mg |
| Sugars | 35 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious! The only thing I would say was that the texture was more like a ganache, not a frosting. And I really wouldn’t say it was gritty because I sifted the sugar. Loved it!
I used it to frost a chocolate cake, and it works pretty well as a drizzle (using it before it thickens). I also added 6 squares of Hershey’s milk chocolate to it which gave it a chocolate boost. Overall pretty good Frosting, but not my first choice.
I use this more like a ganache type frosting. This is my go-to recipe if I am out of butter. Followed the directions and it has never been gritty like others have mentioned.
This is fine. You have to make sure you boil it fully and it thickens as it cools, so wait before you frost!
not that great very gritty from the sugar
This familiar recipe is like the one used by my mother and grandmother. It is much better with butter instead of shortening and increase the cocoa to 2/3 c for a chocolate boost.