Cocoa Frosting

• 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.