Ingredients



3 cups sifted icing sugar
1/2 cup undiluted Carnation Evaporated Milk
4 squares melted unsweetened chocolate
1/3 cup softened butter
1/2 cup chopped nuts

Makes Icing for Two 8 or 9" Layers

Recipe from Cooking with a Velvet Touch (1964)
Choco-Nut Frost



Combine sugar and Carnation together in bowl.  Add melted chocolate.  Blend well.  Add softened butter.  Beat unit smooth.  Spread on cake layers.  Garnish with nuts.

 

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