Next Project....24 cupcakes with chocolate icing have been split and delivered!

CARROT CUP CAKES...maybe tonight?

Chocolate Buttercream Icing

A GLOWING report from a lady down the street who called to say her 14 year old grandson begged her to have the last two cupcakes. He said, "But Gramma these are the best cakes I have EVER had. Do you think she would make more for me if I paid her?"

It is the icing, folks:
Chocolate Buttercream Icing:

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract Easy-Add clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. 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 will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.