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Martha Louise Stewart's Chocolate Icing

  • Yield: Makes enough for one 9-by-13-inch pan
Martha Louise Stewart's Chocolate Icing


  • 1 large egg
  • 2 1/2 cups confectioners' sugar
  • 2 teaspoons cocoa powder
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat egg with 1 cup sugar on low speed. With mixer running, add 1/2 cup sugar and cocoa into egg mixture; mix well. Add remaining 1 cup sugar, vanilla, and butter; beat to combine.

Reviews (1)

  • kristenk 28 Apr, 2008

    not a chocolatey as I would have liked. I ended up putting melted choc in it to make it a bit more rich. It had a good consistency though.

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