Did the icing actually have cocoa or chocolate in it? Or was it more a brown sugar/toffee/butterscotch sort of thing with a fudge-like texture?
Could it be a 'burnt-sugar' icing? I can't remember eating one, but I've heard they're divine.
I don't make active use of such a recipe, but your post has me curious. I'll certainly check out my cookbooks for something similar.
Do let me know a bit more about the icing.
A fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine,
something Brussels sprouts never do.
P. J. O'Rourke, humorist