2 3/4 c. powdered sugar
6 T. cocoa
6 T. butter
5 T. evaporated milk
1 t. vanilla
Cream butter, add cocoa and powdered sugar, and gradually add evaporated milk. Blend in vanilla. Adjust consistency as needed by adding more sugar or more milk. One batch is enough to cover the top of a 9x13, I doubled the batch to cover a double layered 9 inch round cake.
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