Recipe by Cyndi65, Premium Member © 2009 Sarah Phillips CraftyBaking.com
Cake and photo by Cyndi © Sarah Phillips CraftyBaking.com
1 stick (8 tablespoons) unsalted butter, softened
1/3 cup shortening
3/4 cups Hershey's Special Dark Cocoa (regular cocoa can be used if you don't want or need that rich dark chocolate color)
2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon almond extract)
4 cups powdered sugar
1/4 cup half & half
1 Tablespoon light corn syrup
1. Cream butter and shortening together until all lumps are almost completely gone.
2. Mix in cocoa and vanilla extract.
3. Add powdered sugar one cup at a time until blended - frosting will be very dry. You may want to cover your mixer with a clean towel while doing this to avoid more mess!
4. Slowly add half & half and corn syrup until you reach the desired consistency.