Easy Never Fail Chocolate Icing/ 7 Layer Chocolate Cake

Ingredients

• 2 cups Granulated Sugar (measure level, fine granules)
• 3 tablespoons Unsweetened Cocoa Powder (sifted to avoid lumps)
• 0.5 cup Evaporated Milk (full‑fat for best richness)
• 1 stick Unsalted Butter (cut into cubes, room temperature)
• 0.5 teaspoon Vanilla Extract (pure vanilla preferred)

Instructions

1. Combine Dry Ingredients

   Measure 2 cups of granulated sugar and 3 tablespoons of sifted cocoa powder into a mixing bowl. Stir together until evenly blended.

   Time: PT5M

2. Add Butter and Evaporated Milk

   Place a saucepan over medium heat. Add the butter cubes and ½ cup evaporated milk, then pour in the sugar‑cocoa mixture.

   Time: PT3M

3. Melt and Combine

   Stir continuously with a wooden spoon until the butter is fully melted and the mixture is smooth.

   Time: PT3M

4. Bring to a Boil

   Increase heat to medium‑high and bring the mixture to a rolling boil, stirring constantly.

   Time: PT5M

   Temperature: 212°F

5. Boil to Thicken

   Once boiling, continue to boil for 2–3 minutes until the icing thickens and coats the back of the spoon.

   Time: PT3M

   Temperature: 212°F

6. Add Vanilla

   Remove the saucepan from heat and stir in ½ teaspoon of vanilla extract.

   Time: PT1M

7. Cool and Stir

   Continue stirring the hot icing for about 5 minutes as it cools. It should reach a spreadable, glossy consistency.

   Time: PT5M

8. Ice the Cake

   Immediately spread the icing over the first cake layer. Stack and ice each subsequent layer before the icing hardens.

   Time: PT5M

Nutrition Facts

Calories

231

Protein

4 g

Carbohydrates

29 g

Fat

7.5 g

Fiber

0.3 g