The Troubled Texan
Page 22
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!
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Copyright © 2014 Phyliss Miranda
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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