Chocolate Joy Icing / Mocha Joy Icing

Use with Chocolate Joy Cake … or any other cake. Mocha Joy Icing* is simply a variation of Chocolate Joy Icing using less cocoa and substituting hot coffee for hot water.

2 2/3 cups sifted confectioner’s sugar (powdered sugar)
1/3 tsp. salt
4 Tbsp. cocoa*
1 large egg yolk
1/3 cup soft shortening
about 5 Tbsp. hot water*

Sift together the sugar, salt and cocoa. Add the egg yolk, shortening and hot water. Beat until smooth and easy to spread.

*For Mocha Joy icing, use only 2 Tbsp. cocoa and hot black coffee instead of hot water.

NOTE: Use pure cocoa powder, NOT an instant cocoa mix.

— From the Betty Crocker Cookbook, 1955 edition.


1 Comment »

  1. […] This old fashioned recipe makes the best cake ever. It produces a large, moist, tender cake, perfect for a celebration (use 2 9″ layer pans or a 13×9″ oblong pan). Top with Chocolate Joy Icing. […]

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