A simple, rich chocolate buttercream frosting that comes together in one bowl. Cocoa, powdered sugar, softened margarine, vanilla, and a splash of canned milk — mix it all together and it’s ready to spread. The canned milk gives it a creamier consistency than regular milk. John and Terri April’s recipe frosts one standard cake generously.
Ingredients
4 c powdered sugar
¾ c cocoa
½ c margarine, softened
1 tsp vanilla
½ c canned (evaporated) milk
Few grains salt
Instructions
Combine all ingredients in a large bowl.
Mix well until smooth and spreadable.
If frosting is too thick, add a splash more canned milk. If too thin, add a little more powdered sugar.
Frost cake as desired.
Canned milk: Evaporated milk (not sweetened condensed milk) gives this frosting a richer, creamier consistency than regular milk. It’s worth keeping a can in the pantry for frosting days.
