Loi Palmer, May 2005 MMCW
1 stick butter, 4 tablespoons unsweetened cocoa powder, 1/2 cup whole milk, 4 cups sifted confectioners’ sugar.
Place the butter in a medium saucepan and melt over low heat. Stir in the cocoa powder and milk. Let the mixture come to a boil, stirring and then remove pan from the heat. Stir in the Confectioner’s sugar until the frosting is thickened and smooth. Pour the warm frosting over the top of the cake. Work quickly, this frosting goes on best while it is warm.