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    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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