I have made the Smith Island cakes several times. Strawberry and Chocolate. The frosting for the chocolate cake seems to always be too thin. I have tried doctoring it up, but I feel Im doing somthing wrong because all the recipes call for two cans of evaporated milk, two pounds confectionary sugar...seems like no matter how much I cook this icing it still is watery. Does anyone have a Smith Island cake recipe for chocolate frosting? If you can tell me what I am doing wrong when I make this frosting please do!!!
Marie Ward