Saturday Share Recipe for Best Chocolate Frosting

I'll be honest. This chocolate frosting is so darn delicious—creamy, very chocolatey, and easy to make—that I refrigerate any leftover frosting.

When a chocolate craving hits, I'll eat a teaspoon of this frosting. That's all it takes to satisfy my need for chocoholic.

Since this is homemade, it's about as healthy as something like this can be. I've made it so often I can whip it up in minutes which really impresses people. 

This is the chocolate frosting our grandmothers and great grandmothers made because it's been on the back of a tin of Hershey's Cocoa powder since, well, I guess forever. I've made a couple of variations to the recipe. You can find the original on the back of every tin of Hershey's Cocoa.

Ingredients

1 stick (if you want it extra creamy and rich, use 1-2 additional tablespoons of butter)

2/3 cup Hershey's Cocoa powder

3 cups powdered sugar

1/3 cup milk (if you want it soft and gooey, add 1-3 extra tablespoons of milk)

1 1/2 teaspoons pure vanilla extract

Directions

In a microwave-proof bowl, melt the butter. Stir in the cocoa powder and blend well. Using your mixer, add the powdered sugar and milk a little at a time. Add the additional milk if you want it to spread as easy as whipped cream. Beat well after each addition. Add the vanilla last, mixing well.

This will frost a layer cake. If frosting a sheet cake, you'll have some leftover. 

Use leftover frosting to make a low-rent version of the delicious French dessert, pain au chocolat. 

Simply split a croissant or even a hard French roll and spread the frosting inside. Get fancy, and pipe the frosting into the croissant or roll.

Store any leftover frosting in a covered container in the fridge. You can freeze it if you wish. When you want to use it, defrost to room temperature. Don't heat it, or it will become grainy.

TAKEAWAY TRUTH

There's just something about a homemade cake. Several years ago, I put together a book of family recipes. Friday Is Cake Day is only 99¢.

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