Hershey's "Perfectly Chocolate" Chocolate Frosting

 This is from the back of a Hershey's cocoa box.

Hershey's "Perfectly Chocolate" Chocolate Frosting

Picture from Hersheyland.com

1/2 cup (1 stick) butter

2/3 cup Hershey's cocoa

3 cups powedered sugar

1/3 cup milk

1 teaspoon vanilla

Melt butter. Stir in cocoa. Alternately add powder sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups of frosting.

Hershey's Lickety-Split Chocolate Frosting

This is a recipe from the back of a Hershey's cocoa box from a million years ago, maybe as many as 40 years ago when I was a young wife and mother.

 Hershey's Likety-Split Chocolate Frosting

Picture from Hersheyland.com

3 cups powdered sugar

1/2 cup cocoa

1/8 teaspoon salt

6 Tablespoons milk

2 teaspoons vanilla

1/3 cup butter, softened

Combine sugar, cocoa and salt in a large mixing bowl. Add milk and vanilla. Mix well until smooth.  Add butter and beat until spreading consistency. 

Makes about 2 cups frosting enough for an 8"-9" layer cake.

Soft 7 Minute Frosting

This is a recipe from our friend, Nita. It is a stiff, but soft, white frosting.

Soft 7-Minute Frosting

3/4 cup white corn syrup
1/4 cup sugar (Nita uses 3/4 cup sugar.)
Pinch of cream of tartar
Whites of 2 eggs

Put in a double boiler. Beat 7 minutes or until stiff. (That sounds simple!)

Brown Karo syrup and brown sugar may be used instead of the white.

Will frost a 9" 2-layer cake.

My Favorite Chocolate Frosting

This is a recipe from Mandy. She says:

"Every year growing up, we got to choose which birthday cake we wanted on our birthday. I ALWAYS chose a yellow cake with this frosting. When I taste it, I'm taken back to EVERY Birthday I've ever had!"

1 cup butter, softened
1/2 cup unsweetened cocoa powder
1/4 cup milk, maybe more
2 tsp. vanilla
9 cups powdered sugar

Beat butter until smooth.  Slowly (not to  make a mess), beat in cocoa powder. Beat in 1/4 cup milk and vanilla. Slowly, beat in powdered sugar, 1 cup at a time. If it seems to get too stiff, add a splash more of milk, until all of the sugar is incorporated and it has a smooth spreadable texture. Frost your cake!

Recipe shared by Mandy.