Cocoa Frosting

Cocoa Frosting

Ingredients:
4 teaspoonfuls of Baker's Cocoa,
2 tablespoonfuls of cold water,
3 tablespoonfuls of hot water,
1/2 a teaspoonful of vanilla,

Directions:
About 1−3/4 cups of confectioners' sugar.
Put the cocoa in a small saucepan; add the cold water and stir until
perfectly smooth; then the hot water, and cook for one or two minutes, add
vanilla and a speck of salt, then stir in enough sugar to make it stiff enough
to spread nicely. Beat until smooth and glossy and free from lumps.
If too thick, add a little cold water. If not thick enough, add a little sugar.
Never make a frosting so stiff that it will have to be made smooth with a
wet knife. It is better to let it run to the sides of the cake. For frosting sides
of the cake, make a little stiffer.
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This frosting never cracks as an egg frosting, but is hard enough to cut
nicely.
COCOA SAUCE