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Be the first to review this recipe. No matter what kind of pan you use, grease it well. If you don't have 4 of the same size cake pans, don't worry! After a quick stop-over in Aiken, South Carolina, I landed here in Washington, North Carolina. It probably won't reach the sides or be even at this step, don't worry! Go forth and impress your grandmother or the little old ladies in town! While your mixer is working, place all of your dry ingredients (cake flour, powder, soda, salt) in a large bowl and whisk them together. Add Karo syrup, Carnation milk and Hershey's cocoa. Mix well and add sugar. I used a rubber spatula to save this extra frosting every couple of layers and add it back to the pot (mostly to insure that I had enough frosting to complete the process, but also to cut down on the size of the mess). 2 cups sugar, 1/2 cup butter, 1/2 cup milk, 1/2 cup cocoa. Add a cup or two of your flour mixture to the butter and egg in your mixing bowl and mix just to combine. Add vanilla and continue beating until spreading consistency. When the frosting begins to thicken, remove it from the heat, stir in the vanilla, and set it aside to cool for about 20 minutes. Melt margarine in large boiler on medium heat. They're so thin, no toothpick required to check. This old fashion chocolate frosting recipe is not the light and fluffy frostings of today. Makes enough for 2-layer cake, one 13-by-9-inch cake or 24 cupcakes. In a large stock pot or dutch oven, combine all of the icing ingredients and turn them on medium heat. Full Recipe at the Bottom of the Post Bring to a boil, water, brown sugar, raisins, butter and cocoa. Mix to combine and continue alternating between flour and milk until its all included. Adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often. Messy and time consuming, but there's noting on earth quite like it and as far as I'm concerned, its worth every minute. Old time vintage recipes for frostings and cake icings. When you've added the last layer and put icing on top of it, grab an icing spatula or any other utensil of choice and carefully spread the icing around the bottom back up the sides of the cake to cover any cake layers showing. You may add 2 … I've lived in the South my entire life. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. Old-Fashioned Boiled Milk Frosting. pure vanilla extract 1/8 tsp. Assemble and measure out all of your ingredients in advance for this one. Let simmer for 5 minutes and then remove from heat and let cool. Turner on burner to medium. Cook over medium heat, stirring constantly, until mixture comes to full boil. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture thickens and comes to a boil. You're aiming for 230 degrees or soft-ball stage. When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes. There are some amazing old fashioned frosting recipe’s out there! Also, using a rubber spatula, scrape down the sides and bottom of your mixing bowl a couple of times during this process to insure that everything is evenly combined. Be careful with this icing while its hot. Share Tweet Pin. Old … Discover our recipe rated 4.3/5 by 7 members. Total Carbohydrate Add the next layer and lightly press it down to try to keep everything even. 2 sticks room temperature butter ; 8 cups confectioner's sugar ; 1/2 cup milk ; 2 teaspoons vanilla extract or other flavoring ; Directions. Old Fashioned Boiled Milk Cream Cheese Frosting. If it was a cake done before then or not, It is a special treat to see peoples faces and reactions to it everytime I make one for my AA Groups . Combine milk, butter and sugar in sauce pan on stove. Your cake batter is ready! 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