More Great Recipes: Filling | Frosting

ONE-BOWL BUTTERCREAM CHOCOLATE FROSTING


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


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


Pairs Well With


Notes

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