“Can you make yellow cake with chocolate icing?” If I’ve heard it once, I’ve heard it a million times. For some reason this is the most requested cake/icing combo that I get. I guess I should be happy for multiple reasons:
1. Apparently people like the icing recipe I use
2. It is my least favorite cake/icing combo, so with my very lofty (and often ignored) weight loss goals, I should be thrilled to make it because I can resist it if/when I have the opportunity to partake in whatever I’m baking.
3. It is really, REALLY easy to make!
Everyone I know is having babies, just NOT ME!!! I had yet another baby shower to attend last weekend, so I made this obscenely popular cupcake combo and didn’t have any to bring home. You can use just about any cake recipe and the icing recipe is on the back of a Hershey Cocoa can, but you can also get it here. This is a double recipe which is enough to ice two dozen cupcakes or a two layer cake.
1 1/3 c baking cocoa
1/2 c butter
1/2 c shortening
2/3 c milk
2 t vanilla
6 c powdered sugar
I mix all of the ingredients together and mix it for about 5 minutes. The original recipe only calls for butter, but the shortening helps it spread a lot better and not melt in your hands when you’re piping it.