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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 325g Recipe makes 4 cups) |
||
| Calories 1337 | ||
| Calories from Fat 331 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.8g | 56% | |
| Saturated Fat 23.1g | 115% | |
| Monounsaturated Fat 9.7g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 93mg | 31% | |
| Sodium 257mg | 10% | |
| Potassium 205mg | 5% | |
| Total Carbohydrate 260.8g | 86% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 250.2g | ||
| Protein 3.0g | 5% | |
Ingredients
- 3/4 cup butter, softened
- 8 1/2 cups powdered sugar (about 2 lbs)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 teaspoons vanilla
- extra milk
Directions
1
In a very large mixing bowl beat butter until smooth. Gradually add 2 cups of the powdered sugar and the 1/2 cup of cocoa powder, beating well. Slowly beat in the 1/4 cup of milk and the vanilla.2
Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. This frosts the tops and sides of two 8 or 9 inch cake layers.
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