I posted the Chocolate Sheet Cake recipe yesterday, but here's the icing recipe. I never use all of the icing...there's always some left over.
What can you do with left over chocolate icing? Well, the most obvious thing is to eat it, of course! You could refrigerate it and save it for cupcakes or maybe some cookies. But, another idea is something I remember Mom doing for us as kids....spread it onto graham crackers and top it with another one. A chocolate icing sandwich! Yum!
CHOCOLATE SHEET CAKE ICING
1 stick margarine
3 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 pound powdered sugar (I always use more - closer to 1 1/2 pounds)
1/2 to 1 cup chopped pecans, optional (I prefer the icing without nuts)
Put margarine, cocoa and milk into a medium saucepan. Heat over low heat; DO NOT BOIL. Remove from heat and add vanilla and powdered sugar. Stir until smooth Add pecans, if desired. Spread onto warm sheet cake.
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