1 big can evaporated milk
1/2 cup butter
2 cups confectioners sugar
1/2 cup natural unsweetened cocoa powder

In a sauce pan, put the milk, butter, sugar, and cocoa powder and mix well. Bring to a boil and lower heat to medium or medium low. Simmer for about 10 to 15 minutes until cocoa is fully mixed with the milk and no big lumps are showing. Consistency should be that of a thick syrup. Strain to the mixer bowl to remove the big cocoa lumps. Cool in the refrigerator. Put in the electric mixer and mix for 1 or 2 minutes. Put in the refrigerator for one hour to thicken. Mix in the electric mixer again for 1 or 2 minutes until very thick and spreadable. Spread on two 9" layer cake by pouring about one cup on top of cake.

Spread icing neatly. Next, work on the side of the cake by getting some icing on a stainless steel spatula and work from the bottom up. Do this until you cover all sides of the cake. 

Put in the refrigerator to cool.


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