Chocolate-buttercream frosting

Yield: 6

Measure Ingredient
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

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