|3½ cup||Powdered Sugar|
|½ cup||Unsweetened Cocoa|
|⅔ cup||Butter, Softened|
|3 tablespoons||Light Corn Syrup (Karo)|
|1½ teaspoon||Vanilla Extract|
|3 \N||To 5 Tbls Heavy Cream|
While this is not the one from the back of the Hershey's box, it is a very good one for this cake. It comes from Simply Sensation Desserts By Sharon Tyle Herbst published by HP Books of Tucson Arizona In a small mixer bowl, stir together the powdered sugar and cocoa, blending well. Add the butter, corn syrup, vanilla and 3 Tbls of heavy cream. Beat 1 minute on medium speed on an electric mixer.
Add 1 to 2 Tbls more of the cream, one at a time, beating until the frosting is thick and creamy. This recipe will fill and frost one 2 layer eight to ten inch cake.
From The Food Fare Section Rocky Mountain News September 1986