Instructions

Cream shortening and butter with electric mixer.
1. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing may appear dry.
2. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.
3. **Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake.
6. Chocolate Mocha Icing: substitute freshly brewed strong coffee for milk in recipe.
7. For a unique change of pace, add Wilton Candy Flavors, in place of vanilla extract.
8. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be
9. stored 2 weeks.
10. Rewhip before using.