Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Ghirardelli Cocoa |
| ⅓ cup | Water; boiling |
| 3 cups | Powdered sugar |
| 2 \N | 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