Chocolate Frosting:
1 stick butter (melted)
2/3 c. Hershey cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla extract
Directions:
Melt butter. Stir in Cocoa. Alternately add powdered sugar and milk, beating on med. speed to a spreading consistency. Stir in vanilla.
Cream Cheese Icing:
3 c Confectioner Sugar
2 Tbsp Butter, softened
1 tsp Vanilla
8 oz pkg. Cream Cheese, softened
Directions:
In medium bowl, blend frosting ingredients; beat until smooth. Spread over cooled cake.
White Frosting Supreme:
½ c. water
2 ¼ c. Sugar
3 tab. White Karo Syrup
3 egg whites
2 ½ tab. Powder Sugar
Directions:
In a large Saucepan mix water, sugar and syrup. Bring slowly to a boil over Medium heat, stirring constantly until sugar is dissolved. Cook 238 degrees on candy thermometer or soft ball stage without stirring. While Syrup is cooking, beat egg white stiff (but not dry.) Slowly add syrup to whites. Beat and pour. Beat until the mixture is the consistency of whipped cream. Add Powder Sugar. Beat until well blended.
