Creamy Chocolate Frosting

Karen Sokol

This is the recipe I got in my high school home economics class. It is the one I use to frost cakes.

Melt:

4 squares unsweetened chocolate or

12 T. cocoa (3/4 c.) and 4 T. melted butter or margarine, mix well

Combine and Mix well with mixer:

1/4 c. butter or margarine

1 lb. (4 to 4¼ c.) confectioner’s sugar

1/3 c. evaporated milk

1 tsp. vanilla

1/8 tsp. salt

Add:

melted chocolate or cocoa mixture to butter, sugar, evaporated milk, vanilla, and salt in mixer; blend thoroughly. Beat until spreading consistency, about 3 to 5 minutes. Thin with evaporated milk or add more confectioners sugar as needed.