Chris@rigdenage - recipes

Frosting

3 oz butter or marg
10 oz icing sugar
milk and/or cream to mix
1 tsp vanilla essence
(1-2 oz coconut or chopped nuts)

With a fork, cut butter into the sugar, as one would for pastry, until mixture is like fine crumbs. Add nuts or coconut, if used. Pour in a little milk or cream, and beat until smooth and light, adding more liquid as required, and the vanilla. A good, general-purpose icing, not too heavy or cloying.

For chocolate icing, replace 2 oz of icing sugar with 2 oz of cocoa and seive together. Makes a very chocolate icing.

This icing is used for the Moist Chocolate Cake and is just about the right amount to cover it well.