This recipe, taken from the back of a Hershey's Cocoa can, is the perfect topping for Hershey's Disappearing Cake.
6 T softened butter
3/4 c Hershey's Cocoa
2 2/3 c unsifted confectioner's sugar
1/3 c milk
1 t vanilla
Cream butter in small mixer bowl. Add cocoa and confectioner's sugar alternately with milk. Beat to spreading consistency on medium speed on electric mixer. Blend in vanilla. Makes about 2 cups of frosting, enough for a two layer cake.
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