Chocolate Buttercream Frosting
- 3 Cups Powdered Sugar
- 1/3 Cup Butter or Stick Margarine - Softened
- 2 Tsp Vanilla Extract
- 3 oz Unsweetened Baking Chocolate - Melted and Cooled
- 2 to 4 Tbs Milk
- Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and chocolate.
- Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13 X 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
To fill and frost an 8-inch three-layer cake, use 4 1/2 cups powdered sugar, 1/2 cup butter or stick margarine, softened, 3 teaspoons vanilla, 4 ounces chocolate and about 1/4 cup milk.
*Do not use vegetable oil spreads.