YIELD 2 ¾ cups
5 oz BUTTER, SOFTENED
1 lb 4 oz SUGAR, POWDERED, SIFTED (5 cups unsifted)
1 tbsp MILK, NONFAT, DRY
3 oz (1 cup) COCOA
1 ½ tsp EXTRACT, VANILLA
5 Tbsp WATER, BOILING
- Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
- Sift together powdered sugar, salt, milk, and cocoa; add to creamed butter or margarine.
- Add vanilla while mixing at low speed; add just enough boiling water to obtain a spreading consistency. Scrape down bowl. Beat at medium speed 3 to 5 minutes or until mixture is light and well blended.
- Spread immediately on cooled cakes.
Unsweetened cooking chocolate may be used. Melt 4 ounces chocolate at low heat. Cool. Reduce butter or margarine to 6 Tbsp. Add chocolate at end of Step 1.