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!
I’m going to make this for my wife and kids this week. Quarantine has brought out the wannabe chef/baker in me. My grandma passed in 2007 and unfortunately, my favorite dessert by her wasn’t written on paper. This looks to be the closest thing to what she would make for all of our family gatherings, and she was able to perfect the layer cake with her boiled icing, to go along with her true southern cooking. Here’s to hoping that the texture and taste of this cake takes me back to my childhood!
Thanks for the recipe!
I sure hope it is exactly what you are looking for Tyler. It is always so sad when treasured recipes depart with our loved ones 🙁
A lady at our former church used to make brownies with a thick layer of fudgey icing on top. Could that be this recipe, or is there another one that would be better on brownies?
I love this icing . My mother use to make it. I got the recipe from her and I now make it for my youngest son’s birthday cake. His favorite cake is a yellow cake with a double recipe of this icing on it.
Your son sure has good taste!!
Delicious! I noticed you used a Duncan Hines cake mix. My mother always used that brand, and I’m 72! She always put an extra egg in, and, if she used a yellow cake mix, a little bit of mace. The mace really enhanced the taste. Love your recipes!
Thank you so much Pat!!! I am going to have to try the mace tip, thank you so much for sharing!!
I have my Grandmas recipe similar to this but it is caramel instead of chocolate. It always reminded me of fudge! I Make my Daddy a white cake with Grandmas Caramel icing for his birthday every year like she did before she passed. I hope I can pass it on someday 🙂
What a wonderful and delicious legacy!!!
Can you share the caramel version? It sounds delicious.
I will try to remember to share if that’s ok with Christie 🙂
This is delicious poured warm over ice cream or chocolate éclair torte.
It re-warms very easily in the microwave.
Yes!!! Delicious idea!!
I made this frosting for the first time yesterday and while the chocolate taste was delicious, my consistency was way off. Very thick and sticky…more like a caramel sauce than frosting. I believe I followed the recipe to a T. What could have gone wrong? Family still loved it even if it wasn’t very pretty!
I grew up with this kind of frosting/icing…the best! Is there a recipe for vanilla icing like this? Cant eat chocolate or peanut butter anymore.
I will have to check into that and see what I can come up with.
This frosting is so delicious! I have made it three times in past week for brownies for an event. The first time it was great, then the second time it was a little sugary, so I thought it should be cooked a bit longer, but then it was really sugary (like crystalized, gitty). I don’t think it is supposed to be that way, right? Any advice on how to avoid? Thank you for the super tasty recipe!
You can give it a “5-star” rating from me. I forgot to click it. Thanks!
I made this last night and I got the same sugar grit. Taste great, just gritty. I was wondering what I did wrong as well. I assume stirring too much or cooking too long. Any advice?
Hi Vicky here are some tips from the post that might help you next time…
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.