Chocolate Frosting

By Kathryn

Yield: Enough to frost top of 9x13. If you want to frost a two layer cake, then double this recipe.

Ingredients:

1 stick of butter (8 Tbsp)

⅔ cup cocoa powder (I Like Hershey's)

⅓ cup (6 Tbsp) milk

1 tsp vanilla

3+ cups powdered sugar (1 box)

Method:

Option 1: Melt butter and add cocoa powder. Stir until lumps are out. Let it cool on counter until room temperature.

Option 2: Bring butter to room temperature. In a mixing bowl, cream the butter. Add cocoa powder and beat together.

·         Add 1 ½ cup powdered sugar, mix the sugar into the butter/chocolate mixture.

·         Add 3 Tbsp milk and 1 tsp vanilla, mix in until incorporated

·         Add 1 ½ cup powdered sugar, mix in

·         Add in 1 Tbsp milk, Mix

·         Add another 1 Tbsp milk, Mix

·         At this point you should have 1 Tbsp of milk left.

·         Beat on high speed until desired consistency.

·         Add 1 tsp at a time and beat until desired consistency.

If the frosting gets too soft, add 1 Tbsp of powdered sugar at a time and mix.