Plain Chocolate Icing


  • 3 oz. (90 g.) grated chocolate
  • 1½ tablespoons of water a teaspoon of fresh butter
  • a few drops of vanilla essence
  • 8 oz. (240 g.) icing sugar


Put the chocolate, water and butter into a saucepan and melt together until smooth, then allow to cool a little. Add the vanilla and sifted icing sugar and beat well. If the icing gets cold, stand it over a saucepan of warm water and beat again until smooth and of a coating consistency. Spread over cake with a hot, wet knife.