COCOA FROSTING
- 4 teaspoonfuls of Baker's Cocoa,
- 2 tablespoonfuls of cold water,
- 3 tablespoonfuls of hot water,
- ½ a teaspoonful of vanilla,
- About 1 ¾ cups of confectioners' sugar.
If too thick, add a little cold water. If not thick enough, add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake, make a little stiffer.
This frosting never cracks as an egg frosting, but is hard enough to cut nicely.
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