CHOCOLATE FROSTING:
Source of Recipe
net
CHOCOLATE FROSTING:
1/3 c. butter, melted
1/3 c. cocoa
1/2 tsp. vanilla
2 c. powdered sugar
2 tbsp. milk (more as needed)
Whisk together butter and cocoa. Add vanilla. Mix in powdered sugar gradually and alternately with milk. Frost cool cake.
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CHOCOLATE ICING:
1 lb. powdered sugar
1 tsp. vanilla
4 tbsp. cocoa
1 stick of soft butter
2 or 3 tbsp. hot coffee (black)
Mix thoroughly and put on cake as soon as it is cool.
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BUTTERCREAM FROSTING:
6 tbsp. butter
1/2 c. Hershey's cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla
Cream butter in small mixer bowl, add cocoa and confectioners' sugar alternately with milk. Beat to spreading consistency. Blend in vanilla.
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