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Chocolate Icing 3

Cathi Stevenson of Book Cover Express (www.bookcoverexpress.com) has designed the covers for my last four books, as well as my Pam Crooks website and most of my Facebook headers.  She designed Swanky Kitchen’s header, too, and as we were working together, she mentioned a chocolate icing recipe from the late 1920s that had been her grandmother’s.  The recipe has become a much-requested favorite for her, and, of course, I wanted to try it. 

The icing is unique in that it came from an era where electricity was not always available.  Not many homemakers owned a refrigerator or an electric mixer.   The icing is made using a fork and ingredients left at room temperature.   Smooth and with a rich chocolate taste, it was the perfect addition to my pan of double-chocolate Ghiradelli brownies, let me tell you.  

The instructions and ingredients are straight from Cathi, but I listed the ingredients in the quantity that I used them.   A quick note – since Cathi lives in Nova Scotia, Canada, her ingredients are a bit different than ours here in the States.  I used full-strength salted butter, and her ‘icing sugar’ is the usual powdered (or confectioners) sugar we use here.  She warns the frosting on your dessert will get quite hard in the refrigerator since it’s made with butter.

A fun note from Cathi – “Canned (evaporated) milk sits on the table of any traditional Nova Scotian home. It was popular during the war and doesn’t need to be refrigerated until you open it (which you do by poking 2 holes in it with the handle of the can opener, not by removing the lid). It can sit out all day and not go sour. Any Nova Scotian worth her salt drinks her Red Rose tea with canned milk and only washes the cup once a week and NEVER removes the tea residue. LOL.  The cocoa paste is a base for traditional hot chocolate. Just add it to heated milk and stir in some sugar.”



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About Me

I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.

(Read more on the About Me page.)



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