It's chocolate. Dark chocolate. Amazingly dark-n-sweet chocolate.
Need I say more?
1/2 Cup butter (1 stick) (Using Crisco is fine... it gives a different flavor, but comes out very nicely)
2/3 Cup Hershey's cocoa
3 Cups Powdered sugar
1/3 Cup milk (depending on how you like your consistency, more may be needed)
1 Teaspoon vanilla
Melt 1/2 cup butter in microwave or on stove top.
Add 2/3 cup Hershey's baking cocoa and a dash of salt
Stir in 3 cups powdered (confectioner's or 10X, whatever you call it in your corner of the world, it's all the same thing!) sugar with milk and 1 teaspoon vanilla. Whisk until well blended. Frosting thickens slightly as it cools... If it's too thick, add a little more of the milk until it's the perfect spreading consistency.
Literally five minutes. Maybe. IF YOU'RE SLOW....
Also to top cream puffs. For Boston Creme Pie I use this recipe and thin it slightly to coat the top layer of cake.
(Okay, I'm here in Tulsa, tucked away in the Biz center trying to upload the pic of the chocolate cake I made before my flight out on Thursday. It is not cooperating. Grrr.... But if you envision a yellow cake of delicious texture and moistness (straight from a Duncan Hines box, LOL!) and this homemade dark chocolate frosting topped with festive fall sprinkles in orange, yellow and brown... That's what the cake looks like! Obviously my photo is not pleasing this computer... but you guys have GREAT IMAGINATIONS!!! I love that about youse!)
I love to talk about recipes in my books. Have people see kitchen scenes. Or gatherings where folks bring all kinds of amazing goodness to share. I'm doing a Thanksgiving gathering for next year's holiday book and if you guys have great "dishes" you'd like to see in a the book... Something people would bring to a northern pot luck type Thanksgiving dinner... let me know! I'm writing the book now so I've got playing room.
You can either tell us about it here or e-mail me at my loganherne g-mail account. I'd love to hear from you!