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