1/2 cup (1 stick) butter or margarine, softened
3/4 cup Hershey’s cocoa
4 cups powdered sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract
Mix cocoa and sugar. Cream part of the cocoa/sugar mixture with softened (not melted) butter. Blend in vanilla with part of the evaporated milk. Add the remaining cocoa/sugar mixture and blend it well. Add the remaining evaporated milk and blend to desired spreading consistency. Note: Additional evaporated milk may be added. Recipe makes two 9 inch layers of frosting.
~Robbie “Mom’s most wonderful frosting…Yum, Yum, Yum! May I lick the beaters?”
~Karla “This is from the back of Mom’s Hershey Cocoa tin”
~Marty “Best when topped with fresh chopped walnuts.”
3/4 cup (1 1/2 sticks) butter
1/4 cup white shortening
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon vanilla
2 pounds confectioners sugar
Mix first 5 ingredients and 1 pound sugar until combined. Gradually add the remaining pound of sugar. Beat on high for 8 to 10 minutes.
Yield: 5 cups
This is my favorite non-chocolate frosting recipe. Great for cake, cookies, cupcakes, graham crackers, or just eaten with a spoon. I found it years ago in an ancient cookbook I borrowed from the library…I’m not alone in borrowing cookbooks from the library for new recopies to try right?!?