Chocolate butter cream frosting

Yield: 1 Servings

Measure Ingredient
½ cup Ghirardelli Cocoa
⅓ cup Water; boiling
3 cups Powdered sugar
2 Egg yolks
1 teaspoon Vanilla
½ cup Butter; very soft

PATTI - VDRJ67A

Dissolve cocoa with hot water. Beat sugar with cocoa mixture. Add yolks and vanilla; beat until fluffy. Place in bowl of ice and water. Add butter, in four additions, beating until frosting is lighter in color and thick enough to spread. Frost cake. Refrigerate to set.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Similar recipes