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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.

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 Notes

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

Reviews Add a comment

  • michele1827
    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.. enjoy!!!
  • 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.