Melt the butter in a small saucepan.
Blend in 3 tablespoons of icing sugar and all the cocoa.
Smooth out any lumps and then add the milk.
Bring the mixture to the boil only and remove from the stove.
Add the essence.
Stir in enough icing sugar to obtain the correct consistency.
(If too stiff, thin with a little milk).
Pour the icing over the cake immediately, but slowly and at a height of about 30cm. In order to cover the whole cake, tilt the cake slightly, rotating it so as to cover the sides. Do not use a knife for the top. Prick any air bubbles immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (25g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 28 (27%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 8.1mg||2 %|
|Sodium 23.7mg||1 %|
|Potassium 4.1mg||0 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 19g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 102
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