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Mario Bosquez's Mexican Chocolate Icing

Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his tasty recipe for chocolate icing.

Mario Bosquez's Mexican Chocolate Icing

Source: Radio


  • 1 stick margarine or butter
  • 4 tablespoons cocoa
  • 6 tablespoons milk
  • 1 pound (1 package) confectioners' powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans


  1. Combine margarine, cocoa, and milk in saucepan. Heat until bubbles form around edge. Remove from heat.

  2. Stir in vanilla and nuts. Add the confectioners' sugar to taste. Slowly pour over cake.

Cook's Note

Add the sugar to taste; adding slowly until you reach the sweetness level you prefer; usually 3/4 of a box is enough.

Reviews (3)

  • michele 20 Nov, 2015

    Super easy and really yummy. Just the ticket for a chocolate husband is purrrrring!

  • mariobosquez 3 Apr, 2008

    hi, Mario Bosquez from "Living Today". Regarding your question about the sugar... Definitely add the sugar to taste (sometimes it takes half a box but taste as you go) If you add the crushed pecans before you add the sugar it will help create a shinier frosting when you stir the frosting with a whisk...
    Also, if you like you can let the cake cool off a bit before frosting..

  • kbs19 22 Mar, 2008

    Whern do you add the 1 lb of sugar? I guess I acn figure it out, but the recipe seems to miss a step.

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