ONE-BOWL BUTTERCREAM CHOCOLATE FROSTING


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

6 Tbsp butter, softened
1/2 cup Hershey's cocoa
2 2/3 cup powdered or confectioners sugar
1/3 cup milk
1 tsp vanilla


Directions

In a small mixing bowl, cream the softened butter.


Add the cocoa and powdered sugar alternately with the milk. Beat to a spreading consistency (additional milk may be needed).


When the frosting reaches a spreading consistency, blend in the vanilla.


This recipe makes about 2 cups of frosting.


Cook's Note:


Different amounts of the Hershey's cocoa will produce different flavors.


Use 1/3 cup cocoa for a light flavor, 1/2 cup for a medium flavor or 3/4 cup for a richer flavor.


Variation:


For chocolate cupcakes, prepare the Deep Dark Chocolate Cake according to this recipe.


Fill paper lined muffin cups 2/3 full with the cake batter.


Bake in the preheated oven for 18 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean.


Cool thoroughly and frost. Yield:


Approximately 36 cupcakes.


* The black walnut meats may be omitted from the recipe of substituted with another nut, but the black walnut meats give the cake an added richer flavor


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