Mom’s Chocolate Icing

Chocolate Icing | Pinky's Pantry
This is my Mom’s chocolate frosting recipe and it’s the best one ever! It takes a little time to make because it’s cooked slowly over medium to low heat until it’s thickened to a spreadable consistency, but trust me, it’s well worth the wait. It’s rich and glossy and absolutely delicious.

Mom always said it was best to use a thick, heavy-bottom pan for this frosting so the milk wouldn’t burn easily. She always reached for her orange Le Creuset cast iron saucepan when she made it. I don’t have a cast iron saucepan so I just use a regular pot and keep stirring constantly to make sure it doesn’t burn. Alternatively, you could cook this over a double boiler.

MOM’S CHOCOLATE ICING

  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 can evaporated milk
  • 3 egg yolks
  • ¼ cup (½ stick) butter
  1. Using a wire whisk, mix together sugar, cocoa powder and evaporated milk in a small, heavy-bottom saucepan.
  2. Cook over medium heat, stirring constantly.
  3. In a small bowl, beat egg yolks with the whisk.
  4. When chocolate mixture just begins to boil, pour one-third of it into the bowl with the beaten egg yolks and mix well. This tempers the yolks which keeps them from turning into scrambled eggs.
  5. Pour yolk mixture back into saucepan and combine with the rest of the chocolate mixture.
  6. Return to flame and add butter.
  7. Keep cooking over medium heat, stirring constantly, until mixture comes back to a boil.
  8. Reduce heat to low and continue simmering, stirring till mixture reaches spreading consistency.
  9. Cool completely before frosting cake. Press a piece of plastic wrap against the top of the frosting, or stir it constantly while it’s cooling to prevent a skin from forming on the top.

 

Mom’s Mocha Filling

Mocha Filling | Pinky's Pantry
This is the yummiest chocolate cake filling ever! It’s so good, you could eat it by the spoonful! And we do, believe me. Whenever I make this, I’m constantly swatting hands away while it’s cooling. The family can hardly wait for me to put it on the cake. I have to be vigilant and watch out for fingers sneaking into the pot to scoop out a little mouthful or I end up not having enough filling for my cake! It’s gotten so that now I always just make a double recipe so there’ll be some extra left over for the sneaky fingers to eat by the spoonful after I’ve filled the cake. Keeps everyone happy that way.

Mom always made this filling for her cookie monster chocolate cake, but I don’t see why you couldn’t use it to fill a yellow cake or white cake, or even sandwich it between two cookies! Ooh! The ideas are pouring in!

MOM’S MOCHA FILLING

  • ½ cup sugar
  • 3 tbsp. flour
  • 1 tsp. instant coffee
  • 1 can evaporated milk
  • ¼ cup (½ stick) butter
  1. In a small, heavy-bottom saucepan, whisk together the sugar, flour and instant coffee using a wire whisk.
  2. Add the evaporated milk and butter, and cook over low heat until thickened, stirring constantly to keep it from burning. Don’t be tempted to raise the fire to speed up the process. This burns fast so just take your time and stir slowly so your arm won’t feel like it’s going to fall off.
  3. Keep cooking until mixture begins to boil; then let boil for 3-5 minutes while stirring slowly and continuously with the wire whisk. This takes a little time so be patient.
  4. Remove from heat and allow to cool completely before using. Press a piece of plastic wrap against the top of the filling or stir it constantly while it’s cooling to prevent a skin from forming on the top.

Mom’s Cookie Monster Chocolate Cake

Cookie Monster Chocolate Cake | Pinky's Pantry
When I was growing up in the Philippines, there was a bakeshop called Cookie Monster Bake Shop. They were famous for their delicious chocolate cake. The moist and tender cake wasn’t overly sweet, but it was the perfect base for the yema-like filling inside it and the rich chocolate frosting that covered it. My Mom tried to imitate their cake and came up with this recipe which tastes very similar to Cookie Monster’s. Mom would fill it with her coffee-scented mocha filling, and frost it with her silky chocolate icing. Our family called this Cookie Monster Chocolate Cake, but I honestly think my Mom’s version was better than the bake shop’s.

I hope you don’t mind the odd format. Out of nostalgia, I decided to type out the recipe the same way my Mom had it written in her old, stain-spattered recipe notebook. Read it all the way to the end before starting so you can gather all your ingredients together.

MOM’S COOKIE MONSTER CHOCOLATE CAKE

1. Grease bottom and sides of two 9×13 rectangular baking pans. Line bottoms with parchment or waxed paper.

2. Sift into a large bowl and mix together well:

  • 3 cups flour
  • 3 cups sugar
  • ⅓ cup cocoa powder

3. In a small saucepan over medium high heat, bring to a boil:

  • 1½ cups water
  • 1½ stick margarine
  • ¾ cup canola oil

4. Pour over dry ingredients and mix well.

5. Add, but don’t mix till all ingredients are in:

  • ¾ cup buttermilk
  • 3 eggs
  • 2 tsp. baking soda (mashed in small bowl to remove lumps)
  • 1½ tsp. vanilla

6. Blend thoroughly and pour into prepared pans.

7. Bake at 350°F for 35 minutes or until toothpick inserted in center comes out clean.

8. Turn cakes out onto wire racks to cool. Carefully peel off parchment paper. The cakes will seem rather flat. That’s because my Mom baked the cake in two pans instead of baking it in one pan and then having to split that big cake in half to make two layers. Don’t worry. After you stack one layer on top of the other with the filling in between, it will be fine.

9. When cakes are completely cool, fill with Mom’s Mocha Filling and frost with Mom’s Chocolate Icing.

MOM’S MOCHA FILLING

1. In a small, heavy-bottom saucepan and using a wire whisk, whisk together:

  • ½ cup sugar
  • 3 tbsp. flour
  • 1 tsp. instant coffee
  • 1 can (12 ozs.) evaporated milk

2. Place saucepan over low heat and add:

  • ¼ cup (½ stick) butter or margarine

3. Cook until thickened, stirring constantly to keep it from burning. This burns fast so watch carefully!

4. Keep cooking till mixture begins to bubble; then let boil for 3-5 minutes, all the while stirring slowly and continuously with the wire whisk.

5. Remove from fire and allow to cool completely before using. Press a piece of plastic wrap against the top of the filling, or stir it constantly while it’s cooling to prevent a skin from forming on the top.

MOM’S CHOCOLATE ICING

1. Using a wire whisk, mix together in a small, heavy-bottom saucepan:

  • 2 cups sugar
  • 1½ cups cocoa powder
  • 2 cans (12 ozs. each) evaporated milk

2. Cook over medium heat, stirring constantly.

3. In a small bowl, beat:

  • 6 egg yolks

4. When chocolate mixture just begins to boil, pour one-third of it into the bowl with the beaten egg yolks and mix well. This tempers the yolks which keeps them from turning into scrambled eggs.

5. Pour yolk mixture back into saucepan and combine with the rest of the chocolate mixture.

6. Return to flame and add:

  • ½ cup (1 stick) butter or margarine

7. Keep cooking over medium heat, stirring constantly, until mixture comes back to a boil.

8. Reduce heat to low and continue simmering, stirring till mixture reaches spreading consistency.

9. Cool completely before frosting cake. Press a piece of plastic wrap against the top of the frosting, or stir it constantly while it’s cooling to prevent a skin from forming on the top.