Yield: 2-1/4 cups
| Ingredients | Weights | Measure |
|---|---|---|
| Sugar, powdered, unsifted | 1 lb | 3-1/2 cups |
| Cocoa | 2 oz | 2/3 cup |
| Butter or margarine | 2-2/3 oz | 1/3 cup |
| Vanilla | 1 tsp | |
| Water, boiling | 1/2 cup (variable) |
- Sift together sugar and cocoa into mixer bowl.
- Combine butter or margarine and vanilla with sugar mixture at low speed. Add enough water to obtain spreading consistency. Beat at medium speed about 3 minutes or until smooth.
- Spread immediately on cooled cakes.
NOTE:
- This frosting may be used on Doughnuts, Cream Puffs and Eclairs), Brownies and Boston
Cream Pie. Use 1/3 cup per pie. - In Step 1, 2-2/3 oz chocolate, cooking, unsweetened may be used. Melt chocolate at low heat. Cool. In Step 2, reduce butter or margarine to 1-1/3 oz (2-2/3 tbsp). Add cooled, melted chocolate to butter or margarine.