Carmen Aboy Valldejuli

Chocolate Icing I

Azucarado de Chocolate I

Preparation info
    • Difficulty

      Easy

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Ingredients

  • 2 ounces (2 squares) unsweetened chocolate
  • 1 can (14

Method

  1. Melt chocolate in upper part of double boiler.
  2. Add undiluted condensed milk and cook for 10 minutes, stirring occasionally.
  3. Set in 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.