Chocolate Buttercream Frosting

by Bethany
from Virtuous Daughters, September 2011~Volume 11, Number 6

• 2/3 c. butter, softened     
• either 1/3 c. unsweetened cocoa or 2 envelopes pre-melted unsweetened chocolate baking flavor or 2 oz. unsweetened chocolate, melted
  
• 4 c. powdered sugar
• 1 tsp. vanilla       
• 2–4 T. half-and-half or milk

                
In a bowl, beat butter until light and fluffy, blend in chocolate. Gradually add powdered sugar, beating well. Add vanilla and half-and-half or milk, adding enough for desired consistency. Frosts 2-layer cake or a 9x13 inch cake. Enjoy!

Note: ​For the creamiest results, be sure and use butter. Do not substitute margarine.