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Chocolate Butter Frosting

From the book Anyone Can Bake by Better Homes and Gardens Magazine

Yield

4 cups

Introduction

This recipe frosts the tops and sides of two 8- or 9-inch layers of cake. Halve the recipe to frost a 13-by-9-by-2-inch cake. Use it to frost Yellow Cake.

Ingredients

	¾	cup (1½ sticks) unsalted butter, softened
	½	cup unsweetened cocoa powder
	8	cups powdered sugar, divided
	½	cup milk, plus more as needed
	2	tsp. vanilla extract

Steps

In a very large mixing bowl, beat the butter with an electric mixer on medium speed until smooth. Beat the cocoa powder into the butter, then gradually add 2 cups powdered sugar, beating well.
Slowly beat in the milk and vanilla. Gradually beat in the remaining 6 cups powdered sugar. Beat in additional milk, 1 tablespoon at a time, as needed to reach spreading consistency.

This content is from the book Anyone Can Bake by Better Homes and Gardens Magazine.

Basic Butter Frosting

Chocolate Bundt Pound Cake

Yellow Cake

Orange-Chocolate Chip Pound Cake with Sour Cream Glaze

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