Bona.Fide.Cynic

Tonight, we’re trying this recipe, which I found here and modified a bit per the suggestions of others who had already tried it.

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This is the icing for that eight layer chocolate cake I’m always talking about. I don’t have the recipe for the layers, but my mom says it tastes just fine using a white cake mix and dividing it up into eight (one quarter inch or three centimeters -approximately) thin layers (you have to bake them on floured wax paper (instead of just flouring the pan) or they will crumble when you take them out. (However, this icing is just as good on two regular sized cake layers.)

Anyway, here it is…

Granny’s Heard’s Chocolate Icing

Have cake layers baked and cooled before preparing icing.

4 cups sugar
4 tablespoons baking Cocoa
1 can evaporated milk
4 teaspoons Karo Syrup
1 stick butter

Combine sugar and cocoa in boiler and mix well.
Heat on high until it boils, then turn down to medium. Make sure that it maintains a boil and keep stirring or it will scorch.
Add milk and stir, and stir, and stir. And then stir again.
Add Karo syrup.
Mix until you can drop a small amount into a bowl of cold water and it forms a ball (instead of spreading out). It should only take 3-5 minutes of boiling before done.
Remove from heat.
Add butter and stir until butter dissolves.
Apply to cake while still very warm or it will be too thick and tear the cake layers. (Added after trying recipe out a few times.) While you should apply to cake while still warm, if it’s too warm it just runs all over the place. I say let it cool and thicken for three to five minutes.