Glossy Chocolate Frosting?

Mama

Mama

Queen of Cornbread
When I was growing up, I remember my mama making a chocolate frosting that was glossy and kind of cracked when you cut it. I remember it had cocoa powder in it and she cooked it. I've looked through all of the old recipes I have of hers and can't seem to find it. Do this sound familiar to anyone?
 
Maybe it's the one that is or used to be on the back of a Hershey's cocoa can?
I remember that one, but I don't have a container of cocoa to look and see lol
 
No...unfortunately, that's not it....it was smooth and it would crack when you cut into it.
 
Mama said:
No...unfortunately, that's not it....it was smooth and it would crack when you cut into it.
Click to expand...
This would be smooth if I didn't put nuts in it and it cracks when I cut it. Do you mean it is a HARD frosting?
 
Mama, I know what frosting you mean.
My grams used to make it too, it was almost like you were cutting into fudge and it would crack or splinter almost like a Cadbury Flake bar does.
 
That's funny Sass....it looks like the poster is looking for the same recipe I am. I wish they showed a picture....

Yeah Peepers, it would harden on the cake.
 
Mama (or anyone)- what's the difference between a fondant and a old fashioned boiled frosting?

Found another pic that is closer to what I wanted to illustrate:

P1020343.jpg
 
Now your talkin' Sass! I think we're on the same page.

I'm not much of a baker but I've always thought of fondant as more like a dough that you can cover a cake with and use to decorate it. Like they use for wedding cakes.

I did a little looking around a minute ago and it seems there is a pourable fondant too so I have no idea :huh:
 
Mama, I think that frosting you're talking about is the one that was on the back of a Hershey's cocoa tin.
When my Grams used to make it, it started out dark and shiny in the saucepan, then stayed shiny and glossy on the cake, but crackled just like an old fashioned fudge recipe does, once it dried a little on the cake.
 
Thanks Sass, Peeps and Carolina! I really appreciate everyone's help! Y'all are the best! I'll give that recipe a try.
 
Mama, I just picked up the 1963 edition of The Good Housekeeping Cookbook.
On page 650 (there's 805 pgs!) there's a recipe called:

Thin Chocolate Coating (read note at end)

2 TBSP. butter or margarine
2 Sq. unsweetened chocolate
2 TBSP. hot water
1 to 1 1/2 cups sifted confectioner's sugar

Melt butter with chocolate and hot water over boiling water (I guess a double-boiler)
Remove from heat. Blend in sugar. With spoon, beat till smooth but not stiff.
Frosts top of 8" or 9" layer cake.
(here's the note)
Nice on Boston Cream Pie, Chocolate Eclairs.
 
FYI: Fondant is made with gelatin, water, corn syrup, glycerin , and confectioner's sugar. It is not boiled. It is blended together (yes, like a dough), kneaded, then wrapped and let set overnight so it "tightens". It is then rolled out for use to cover cakes, or cut out decorations, etc.
 
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