Spongy Chocolate Icing

Name: Spongy Chocolate Icing (Azucarado Esponjoso de Chocolate)
Cuisine: Puerto Rican
Ingredients: 1 egg; ¼ cup milk; 2 teaspoons vanilla extract; ¼ pound butter or oleomargarine; ¼ pound butter or oleomargarine; 2⅔ cups sifted confectioners’ powdered sugar; ⅛ teaspoon salt; 6 ounces (6 squares) unsweetened chocolate

Azucarado Esponjoso de Chocolate

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

6 ounces (6 squares) unsweetened chocolate

Americas
Garnish
Puerto Rico
Gluten-free
Vegetarian
Caribbean

Method

Melt chocolate in upper part of double boiler.
Cream butter in the small bowl of electric mixer. Add melted chocolate and rest of ingredients included in B. Beat to mix thoroughly. Set in the freezer and when it reaches a good spreading consistency, spread lightly between layers of cake and cover top and sides of cake with remaining icing.