COCOA FROSTING

COCOA FROSTING
4 teaspoonfuls of Baker's Cocoa, 2 tablespoonfuls of cold water, 3 tablespoonfuls of hot water, 1/2 a teaspoonful of vanilla, About 1-3/4 cups of confectioners' sugar.
Put the cocoa in a small saucepan; add the cold water and stir untilperfectly smooth; then the hot water, and cook for one or two minutes,add vanilla and a speck of salt, then stir in enough sugar to make itstiff enough to spread nicely. Beat until smooth and glossy and freefrom lumps.
If too thick, add a little cold water. If not thick enough, add a littlesugar. Never make a frosting so stiff that it will have to be madesmooth with a wet knife. It is better to let it run to the sides of thecake. For frosting sides of the cake, make a little stiffer.
This frosting never cracks as an egg frosting, but is hard enough to cutnicely.

http://www.gourmetsubscriptions.com

more...

Best Recipe Directory - Great Recipes, Great Eating
Originally Posted on 9/25/2005 12:34:40 PMContent source: http://free-recipes.blogspot.com/2005/07/cocoa-frosting_20.html