6 Tablespoons of softened butter or margarine (butter is best)
1/3 cup Hershey's Cocoa for light frosting
OR:
1/2 cup for medium
OR:
3/4 cup for dark
2 and 2/3 cups of unsifted powdered (confectioner's) sugar
1/3 cup milk (about)
1 teaspoon vanilla extract
First cream the butter with electric mixer.
Combine the cocoa and powdered sugar and beat into butter a little at a time - alternately with small amounts of milk. Add a little more milk if needed to have the frosting smooth enough to spread on cooled cake.
Yield: About two cups of frosting.
(Copied years ago, I believe from the back of a Hershey's Cocoa tin. I have used this recipe many times!)
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