The Vintage Chiffon Cake Site

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Frostings/Icings, etc.

Hobnail Icing

Place bowl in ice water, beat with rotary
beater until consistency to spread (3 to 5
minutes) 1 cup sifted confectioners' sugar, 2 or 3 egg
yolks (or 1 small egg), *3 tbsp. milk, *2 sq. unsweeten-
ed chocolate (2 oz.), melted, *3 tbsp. soft shortening,
and 1/2 tsp. vanilla. Spread smoothly on cake.
To make hobnail pattern, press tip of tea-
spoon into icing and pull up and out. Makes
enough for the Large Cake and a generous amount for
the Small Cake.

*For a stronger chocolate flavor, use 1/4 cup
milk, 3 sq. unsweetened chocolate (3 oz.), melted,
and 1 tbsp. soft shortening.

Note: The Hobnail Icing recipe from the official print ad for this cake only lists the alternate measurements (*) for the milk, chocolate, and shortening:

HOBNAIL ICING. Place bowl in ice water, beat with rotary beater un-
til consistency to spread (3 to 5 minutes) 1 cup sifted confectioners'
sugar; 2 or 3 egg yolks (or 1 small egg); 1/4 cup milk; 3 sq. unsweetened
chocolate (3 oz.), melted; 1 tbsp. soft shortening; 1/2 tsp. vanilla. Dou-
ble the recipe for larger cakes. Make Hobnail effect with tip of teaspoon.

Additionally, at least one official print ad refers to this icing as Brown Beauty Icing.

Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 8; Official print ad.