chocolate frosting

from the back of a ghirardelli cocoa box

I plan to put this on the devil's food cockaigne cake I made for Claire's birthday tonight ... looks pretty simple and delish. You'd think I'd be able to just intuit this kind of frosting by now, but every time I try end ends up being a huge mess of powdered sugar.

  • 6 T butter, softened
  • 2 2/3 C confectioner's sugar
  • 1/2 C unsweetened cocoa
  • 1/3 C milk
  • 1/2 t vanilla extract

In bowl, beat butter until light and fluffy. In a separate bowl, mix confectioner's sugar with cocoa. Blend sugar mixture with butter alternately with milk, beating well after each addition. Beat until smooth. Blend in the vanilla.

Frosts the tops and sides of two 9" layer cakes.