Recipe: Dark Chocolate Buttercream Icing and Two Cup Frosting

One Cup Frosting

3 tablespoons butter or margarine, softened
1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Add cocoa depending on desired taste:
Light Flavor: 2 tablespoons Hershey's Cocoa or Hershey's European Style Cocoa
Medium Flavor: 1/4 cup Hershey's Cocoa or Hershey's European Style Cocoa
Dark Flavor: 1/3 cup Hershey's Cocoa or Hershey's European Style Cocoa

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading
consistency. Blend in vanilla.

Two Cup Frosting

6 tablespoons butter or margarine, softened
2-2/3 cup powdered sugar
4 to 6 tablespoons milk
1 teaspoon vanilla extract

Add cocoa depending on desired taste:
Light Flavor: 1/3 cup Hershey's Cocoa or Hershey's European Style Cocoa
Medium Flavor: 1/2 cup Hershey's Cocoa or Hershey's European Style Cocoa
Dark Flavor: 3/4 cup Hershey's Cocoa or Hershey's European Style Cocoa

NOTE: 1 cup frosting will frost top of 13x9-inch cake. 2 cups frosting will fill and frost an 8-or 9-inch two
layer cake.