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’ll be darned if this didn’t turn out perfectly! Tried to make a boiled icing years ago and it was a disaster, swore I’d never again. But, this recipe had such good instructions and tips that I thought I’d give it a shot. It’s perfection! Reminds me of the cake frosting my friend’s grandmother made on a trip to Atlanta in the mid-’60s. Thanks so much!
So happy to hear this!!
I thought I followed the recipe exactly but it never got thick. What did I do wrong?
Without me being right there with you its hard for me to say exactly what happened. Here are some tips that we have in the post that may help…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.
I made this today and it was delicious! When I cut the sheet cake the icing broke into pieces and fell off. Anyone have any suggestions as to what I did wrong?
Hi it is suppose to do just that! Its a candy like icing made to crumble/ flake like fudge. You made it just right.
This icing is identical to my own grandmother’s icing recipe for my favorite childhood cake that I always requested on my birthday! We poured ours over chocolate cake that I distinctly remember being made with leftover coffee in it. The flavor and texture of the icing definitely improves if you leave it to sit overnight. Yum!
Tried this recipe. Very good. The only thing is that it was a little bitter tasting for me. Made it for my son’s birthday as my mother used to make it. She made it with one square of chocolate. He loved it. My mother’s recipe gets grainy on me. Don’t know what I am doing wrong. Thanks for the recipe. Made my son’s day. Could I use a little less cocoa or more sugar.?
I think your idea of a little less cocoa and a little more sugar is the ideal solution. I would make the changes in very small increments and you may want to start by simply switching brands of cocoa powder as that might be the easiest fix. Either way, I’m glad you tried it and it worked for you to the extent it did and I appreciate you hanging in there and tweaking it to your taste. This is definitely one of those recipes to cherish, as you know all too well!
Hello- I am wanting to double the icing recipe … how long do I boil it?
Christy, thank you so much for sharing this recipe!! I have been searching for this exact recipe for years. I first tasted this delicious “fudgey chocolate” icing on a chocolate cake in Johannesburg, South Africa. You could only buy the cakes in Home Industry Shops and all recipes were trade secrets. I’m now living in Spain and have yet to come across anything close to or as delicious as this icing. Out of desperation today I searched the internet and when I came across your recipe I thought “this looks and sounds like what I’m looking for”. As it was my first attempt, I cut my chocolate cake in half and keep half as plain and half to try your icing! Absolute SUCCESS and it is indeed that fudgey icing I fell in love with years ago. Only wish I had poured the icing over the entire cake ….. next time I will for sure. Butter icing doesn’t come anywhere near to this icing’s lingering deliciousness!!!
Hi, please tell me if this icing peels or breaks off. My Dad-in-law (age 86) tells of how his mom would serve an amazing chocolate cake every night after dinner! He said that he remembered she used coffee in it and the consistency of the icing was thick… he could peel it off the cake (I’m guessing like a Hostess Cupcake). Sadly, no one recorded the recipe but I would love to try and recreate this cake for him for Father’s Day. Is it possible that your cake recipe is the same and I can just use coffee in place of ??? So excited to try. Thank you for advice.