3/4 cup (1-1/2 sticks) butter or margarine, softened |
1-3/4 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
3/4 cup hershey's cocoa or hershey's special dark cocoa |
1-1/4 teaspoons baking soda |
1/2 teaspoon salt |
1-1/3 cups water |
one-bowl buttercream frosting or fluffy peanut butter frosting(recipes follow |
one-bowl buttercream frosting |
6 tablespoons butter or margarine, softened |
2-2/3 cups powdered sugar |
1/2 cup hershey's cocoa or hershey's special dark cocoa |
1/3 cup milk |
1 teaspoon vanilla extract |
beat butter in medium bowl. add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). stir in vanilla. about 2 cups frosting |
fluffy peanut butter frosting |
1 cup milk |
3 tablespoons all-purpose flour |
1 cup sugar |
1/2 cup reese's creamy peanut butter |
1/2 cup shortening |
1 teaspoon vanilla extract |
dash salt |
gradually stir milk into flour in small saucepan. cook over low heat, stirring constantly, until very thick. transfer to medium bowl; press plastic wrap directly on surface. cool to room temperature, about 1/2 hour. |
add sugar, peanut butter, shortening, vanilla and salt. beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. about 3 cups frosting |
