chocolate frosting

This is a home made chocolate frosting recipe which uses cocoa. You'll need confectioners' sugar. Oh, something my daughter and I learned the other month. If you are making a basic frosting (not chocolate) and you add in food coloring then that will make the end product more liquid-y, so with coloring purposes in mind you might want to up the solids a bit.

• 1/4 C Crisco shortening (or butter or margarine) melted

• 1/2 C cocoa

• 1/4 tsp salt

• 1/3 C milk

• 1 1/2 tsp vanilla extract

• 3 1/2 C confectioners' sugar (sift if lumpy)

1. Melt the shortening in a pot or pan on the stove over medium heat. Stir as it melts. When the shortening is completely liquid, turn off the heat. Or you can microwave it.

2. Pour the melted shortening into a bowl. Combine the melted shortening with the cocoa and salt. Stir the ingredients together.

3. Add the milk and vanilla extract to the shortening mix and stir well.

4. Add the confectioners' sugar to the mix gradually, in approximately three portions. Mix until the texture of the frosting is smooth and creamy. When measuring the confectioners' sugar, do not pack it into the measuring cup. Instead, fluff the confectioners' sugar with a fork to ensure that it is minimally packed, and measure out the portion to add with the sugar in that condition.

5. If needed, add more sugar to thicken or milk to thin for good spreading consistency. This can be done to suit individual tastes.

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