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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.




  • 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

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.


  1. Step 1

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

  2. Step 2

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




Reviews (2)

  • 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..

  • 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.