This is what I use, we in our family just call it baker's icing. :) LOVE it! I love Dudt's bakery, too!! NOW... does anyone have their chocolate icing / frosting? That's the one I REALLY want!! :)

Does anyone have their chocolate cake recipe? Was it a German Chocolate cake?????

Did you ever get the moist chocolate cake recipe? Been looking for it since first had it in 1946 as a kid. Still looking for it. Please send if you have it. I don't live in Pgh., so can't buy it where I live. No competition from me. Thanks.

It's mayonnaise cake. We always had it with Dudt's frosting when growing up in Pittsburgh. And that recipe is not how we made Dudt's frosting.

I am a Dudt and owned Dudt's bakery for many years and I can tell you that the listed recipe above is not even close to the real one.

Of course you'd say that!

I would love the recipe for adults filled cupcakes, vanilla. Do you have it?

Did you and your parents have a vacation home on Lake Sabula in the 70s?

Since all of your families bakeries are now closed (the one in Wexford is not owned by your family as you know), why not disclose the secret? It would make a lot of your loyal customers very happy. I would think that would make your dad happy. He was such a nice caring man.

We would pay to have that recipe!

If you could be so kind? We moved to Virginia and there is no bakery here that comes close to Dudts. We miss our lady locks and chocolate angel desserts. I would love to have recipe for the cream that goes in them. Thanks :)

How do you keep lumps out of the flour milk mixture?

Skim the top 'crust' off of the flour mixture after it dries - add the rest; alternately, you can blend it in a small food processor; also can cover with foil-touching the top of the sauce while it cools - then it does not get the 'crust' that makes lumps

I've made a similar frosting recipe for about 50 years. It's the recipe above only we didn't use Crisco. We used 1 cup of butter with the remaining ingredients as listed. The trick with the flour and milk is to add the milk slowly while whisking the mixture. If that doesn't work, then strain the mixture as you would for gravy. Always cover the mixture with plastic wrap so a film doesn't form. Hope this helps.

Hi! Did you own the one in Duncan Manor? I miss that one! My son went to school with Heidi, at Eden (Kolarik). I'm so curious now! :) I'm the one that would LOVE the proprietary recipe for the chocolate frosting... :)

I agree with the Dudt family member. I have tried every copy cat of their frosting and none come close. Theirs is perfect! Please sell the frosting so I can buy in Georgia!!

My dad lived in Carrick and knew both John and Louis Dudt, and did jobs (he was an electrician who also did refrigeration) for both bakeries in Bloomfield and Carrick. He got the icing recipe sometime in the 1940's, and has been used in my family every since. The posted recipe is actually pretty close, but missing some of the important steps needed to make perfect icing.

The recipe is close. My Mom worked for Dudt's way back. That is the icing we made. At first super fine sugar was used. Then my Mom changed to powdered sugar..

There was a Dudt's in Carrick neighborhood in Pittsburgh, and my boyfriend's aunt used to get the birthday cakes from there. Yum! I came by this recipe from his sister, who swears that this is the icing that the bakery used. I'm not sure, but I make it for all of my cakes.

It's close but no cigar. The cooked flour/milk recipe is widely known. Dudts was better.