Chocolates are one of my biggest cravings. This frosting recipe is sweetly chocolatey. It can be made with canned evaporated milk, heavy cream or any dairy milk. I use a powdered baking cocoa for this recipe. You want a consistency so it spreads fairly easy. The baked goods must be entirely cool or at room temperature before you spread on the frosting.

Ingredients

Powdered sugar, 1 cup

Powdered baking cocoa, 2 heaping tablespoons

Milk, 3 tablespoons

Preparation

In a medium bowl, measure out ¼ of powdered sugar. Add all the cocoa. Mix well. Add the milk and mix until all the powdered sugar lumps dissolve. Add the remaining powdered sugar. It will thicken and become glossy smooth. Apply with an icing spatula or a regular butter knife. Start at one end of a cake, in a semi circular pattern. Totally frost the top before the sides. If using a piping bag, adjust the thickness of the frosting by adding one additional teaspoon of milk.