enough for 2 layers in one 18 - 20 cm cake
2 1/4 cup (250 g) icing sugar (confectioners sugar)
1 stick (8 tbsp) 4 oz (112 g) softened butter
1 tbsp cocoa
1 tbsp hot water
1. Dissolve the cocoa in 1 tbsp hot water. Cool
2. Sift the icing sugar and add gradually to the butter with the cocoa and water.
3. Beat until the icing is smooth and of a soft spreading consistency.
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