Chocolate Frosting I

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Preparation info

  • About

    1 cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup semisweet chocolate bits
  • 1 tablespoon shortening
  • tablespoons undiluted evaporated milk
  • 2 tablespoons light corn syrup
  • ½ teaspoon vanilla extract
  • cups sifted confectioners’ sugar


  1. Melt the chocolate bits in the top part of a double boiler over hot, not boiling, water.

  2. Stir the shortening, evaporated milk, corn syrup, vanilla and sugar into the melted chocolate. Blend until smooth.

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