- 4 teaspoonfuls of cocoa,
- 2 tablespoonfuls of cold water,
- 3 tablespoonfuls of hot water,
- ½ a teaspoonful of vanilla,
- about 1 ¾ cups of confectioners' sugar.
Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth; then the hot water, and cook for one or two minutes, add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely.
Beat until smooth and glossy and free from lumps.
If too thick, add a little cold water.
If not thick enough, add a little sugar.
Never make a frosting so stiff that it will have to be made smooth with a wet knife.
It is better to let it run to the sides of the cake.
For frosting sides of the cake, make a little stiffer.
This frosting never cracks as an egg frosting, but is hard enough to cut nicely.