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Chocolate Brownie Frosting (P, TNT)
Source: adapted from the Hershey's 100th Anniversary Recipe Book
Yield: frosts 1 9"x13" cake

3 tablespoons margarine, softened
3 tablespoons cocoa
1-1/3 cups powdered sugar
3/4 teaspoon vanilla extract
1 tablespoon orange juice
1 tablespoon light corn syrup (optional, I used it)

In small bowl, beat margarine and cocoa until blended; gradually add powdered sugar and vanilla, beating well.

Add orange juice and corn syrup, if desired; beat until smooth and of spreading consistency. Add additional orange juice, 1/2 teaspoon at a time, if needed.

Poster's Notes: This recipe is from the Hershey's 100th Anniversary Recipe Book, with a slight variation. The original recipe called for milk, and I substituted orange juice. Although it was not the dark, fudgy color that I was planning on for my brownies, the flavor was very good. It would go well on other cakes as well.

Posted by Janise Ross

Nutritional Info Per Serving: N/A