Icing
A chocolate icing which keeps moist is made with a small knob of butter, a teaspoon of cocoa, a pinch of salt, and about three heaped tablespoons of icing sugar. Moisten this with a dash of boiling water and mix it thoroughly. You may add a little more hot water or icing sugar should you have the icing too moist or too thin. The small piece of butter gives a consistency which will not set completely hard.
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Bibliographic details
Greymouth Evening Star, 2 September 1947, Page 10
Word Count
78Icing Greymouth Evening Star, 2 September 1947, Page 10
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