- 4 teaspoonfuls of Baker’s Cocoa,
- 2 tablespoonfuls of cold water,
- 3 tablespoonfuls of hot water,
- ½ a teaspoonful of vanilla,
- About 1 ¾ cups of confectioners’ sugar.
Put the cocoa in a small Saucepan; add the cold water and stir until perfectly smooth; then the hot water, and cook for one or two minutes, add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth and glossy and free from lumps.
If too thick, add a little cold water. If not thick enough, add a little sugar. Never make a FROSTING so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the CAKE. For FROSTING sides of the CAKE, make a little stiffer.
This FROSTING never cracks as an egg FROSTING, but is hard enough to cut nicely.
Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)