5 Ingredients or Fewer

Belle Foley's Chocolate Cake Chocolate Frosting

September 28, 2011
1 Rating
Photo by James Ransom
Author Notes

I can't begin to summarize the story of this miraculous cake and how I came by the frosting recipe. If you are ready for a good read, go here for the cake recipe: http://www.food52.com/recipes...

Then go here for the astounding correspondence that it engendered: http://www.food52.com/foodpickle...

And here is the historic frosting recipe which was totally new to me as of a few hours ago.

And please, pass it on. —boulangere

  • Makes Frosting for 1 cake
  • 2 cups sugar
  • 2 rounding tablespoons Hershey's cocoa
  • 2 teaspoons vanilla
  • 1 tablespoon Butter or oleo
  • Milk
In This Recipe
  1. Max Foley's niece writes, "Foley cake just isn't Foley cake without this icing! There was an article on Grandma Belle in the Fenton Independent. The article contained recipes for her goulash, Foley cake, icing and bread."
  2. "Cook in iron skillet if possible, it is the best. Mix ingredients and then add just enough milk to form a smooth consistency. Heat until all the mixture is boiling. Then take it off the stove, cool and stir until the icing is thick enough to frost the cake.
  3. A beautiful circle closes. Thank you to all who have enjoyed this cake and its rich story.

See what other Food52ers are saying.

  • susan g
    susan g
  • TiggyBee
  • mrslarkin
  • boulangere

9 Reviews

BJAM January 30, 2018
Ok, I've been baking for about 50 years and this cake was a disaster. It stayed wet in the middle until I baked for another 45 minutes + 15 more. The frosting was unmelted sugar, after boiling on the stove, had to take off before it burned, then stirred, and stirred and still sugar crystals. Is there something missing from the recipe?? I don't know but won't be making again, it was a mess.
susan G. September 29, 2011
The cake and icing should be on the menu of every Food52 Book release party! (B, you're invited!)
Author Comment
boulangere September 30, 2011
I'm making one this weekend to freeze and send to my son for his birthday.
TiggyBee September 28, 2011
boulangere, I wish I knew you in real life-- this is so very cool! Big hugs!!
Author Comment
boulangere September 29, 2011
well, the closest way for us all to do this is to make the make, make the icing, and give it al a big taste. Are we up for it?
Author Comment
boulangere September 29, 2011
This would have made much more sense if I had typed "make the cake."
mrslarkin September 28, 2011
how exciting! So very happy for you, boulangere. Can't wait for pictures!
Author Comment
boulangere September 28, 2011
This has been quite the experience. I haven't yet completely shaken off the chills. Film at eleven, or tomorrow, whichever comes latest.
Author Comment
boulangere September 28, 2011
The Foley Cake she's referring to is what my family knows as Belle Foley's Chocolate Cake: http://www.food52.com/recipes/search?recipe_search=belle+foley%27s+chocolate+cake

It was clearly intended to sit underneath this fabulous frosting. Photos tomorrow. Promise.