I don't use frosting very often. I usually buy it in a tub these days but when I make my own chocolate frosting, this is the only recipe I use. But let me tell you, you have to be a real chocolate lover to put this frosting on Sharon's Chocolate Cake. Most people I know (except my daughters) think it's just too much chocolate.
Pam's Chocolate Buttercream Frosting ............................................
In a small mixer bowl cream:
6 tblsp. butter or margarine
1/2 c. cocoa
2 2/3 c. confectioner's sugar
1/8-1/3 c. milk
Alternately add the cocoa mixture and the milk to the butter/margarine and beat after each addition. Add more sugar until it reaches the consistency you want.
1 tsp. vanilla
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By trial and error we've learned that if we use 1/3 c. milk we need to use 3 1/2 - 4 1/2 cups powdered sugar, which will make enough frosting for a double layer cake. Basically, the more liquid, the more sugar, the more frosting. Have no fear about ruining the frosting. You're just balancing the quantities of sugar and milk until you get the proper consistency (which equals spreadable). If you're worried about it not being chocolatey enough, even with 4 cups sugar, it's very chocolatey. If this recipe is too confusing, leave a comment and I'll see if I can help.