This is a delicious, rich dark chocolate butter-cream frosting recipe, with hints of orange. Perfect for icing an 9×13 cake or 8″ or 9″ round layer cake.
Rich and chocolatey. No eggs in the mixture, but firm enough to spread. Substitute vanilla essence or other fruit flavoring if you don’t want the Cointreau/alcohol.
Julie’s Orange Chocolate Icing
3 1/2 cups powdered sugar
4oz salted butter, softened
1/2 cup Dark Hershey’s cocoa powder
1/4 cup milk
1 tbsp Cointreau
1. Pile all ingredient into a bowl and beat until smooth.
(This much icing will more than ice the middle, top and sides of an 8″ double-layer sponge cake.