2¼ cup powdered sugar
4 tablespoons cocoa
1 stick softened butter (do not use tub butter—use stick butter
or margarine only)
4 tablespoons water
1 teaspoon vanilla
Mix all ingredients and beat until smooth.
Tip: If you want glossy icing, melt your butter; but if you want an opaque icing, just use softened butter.
Now it’s time to expose my secret. To add extra moisture and richness, I slip in about a ¼ cup of Hershey’s Genuine Chocolate Syrup to the cake batter.
ABOUT THE AUTHOR
A native Texan, New York Times and USA Today bestselling author PHYLISS MIRANDA still believes in the Code of the Old West and loves to share her love for antiques, the lost art of quilting, and the Wild West.
Visit her at phylissmiranda.com.
Don’t miss Phyliss Miranda’s The Tycoon and the Texan, available now wherever Kensington e-books are sold!
eKENSINGTON BOOKS are published by
Kensington Publishing Corp.
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New York, NY 10018
Copyright © 2014 Phyliss Miranda
All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the publisher, excepting brief quotes used in reviews.
eKENSINGTON is a trademark of the Kensington Publishing Corp.
KENSINGTON and the k logo are Reg. U.S. Pat. & TM Off.
First electronic edition: March 2014
ISBN-13: 978-1-60183-120-0
ISBN-10: 1-60183-120-X
ISBN: 978-1-6018-3120-0
ISBN-10: 1-60183-224-9
The Troubled Texan Page 22