• 6 Tbsp butter, softened
  • 1/2 cup Hershey's cocoa
  • 2 2/3 cup powdered or confectioners sugar
  • 1/3 cup milk
  • 1 tsp vanilla
  1. In a small mixing bowl, cream the softened butter.
  2. Add the cocoa and powdered sugar alternately with the milk. Beat to a spreading consistency (additional milk may be needed).
  3. When the frosting reaches a spreading consistency, blend in the vanilla.
  4. This recipe makes about 2 cups of frosting.
  5. Cook's Note:
  6. Different amounts of the Hershey's cocoa will produce different flavors.
  7. Use 1/3 cup cocoa for a light flavor, 1/2 cup for a medium flavor or 3/4 cup for a richer flavor.
  8. Variation:
  9. For chocolate cupcakes, prepare the Deep Dark Chocolate Cake according to this recipe.
  10. Fill paper lined muffin cups 2/3 full with the cake batter.
  11. Bake in the preheated oven for 18 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean.
  12. Cool thoroughly and frost. Yield:
  13. Approximately 36 cupcakes.
  14. * The black walnut meats may be omitted from the recipe of substituted with another nut, but the black walnut meats give the cake an added richer flavor