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Chocolate Frosting II (P, KLP, TNT)
Source: 100 Years of Hershey's Favorites Cookbook
Yield: one 9"x13" cake (with a lot of leftover) or 2 9" round cakes

6 tbsp. margarine, softened
2-2/3 cup KLP confectioners' sugar
1/2 cup cocoa powder
1 tsp. vanilla
1/3 cup pareve milk

Beat butter, blend in sugar and cocoa alternately with milk, beating well after each addition until smooth and of spreading consistency. Blend in vanilla. Add additional milk if needed.

Posted by Randi Lipkin

Nutritional Info Per Serving: N/A