—Makes icing for two 8-inch layers
1 cup (6-oz. package) semi-sweet chocolate pieces
¼ cup butter
1½ cups sifted confectioners sugar
⅓ cup undiluted Carnation Evaporated Milk
Melt chocolate and butter. Allow to cool thoroughly. Blend in sugar alternately with undiluted Carnation. Beat briskly to spreading consistency or on mixer at medium speed until creamy. Spread between layers, on sides, and on top of cooled cake layers.
Chocolate Marshmallow Icing: Melt ½ cup diced marshmallows (4-5 medium) with chocolate before adding sugar.
Chocolate Crunch Icing: Add ½ cup finely chopped nuts to icing before spreading on cooled cake layers.
Broiled Coconut Crunch Topping
Can’t wait for your cake to cool?... Use this “broiled” icing....