4 teaspoonfuls of Baker's Cocoa,
2 tablespoonfuls of cold water,
3 tablespoonfuls of hot water,
1/2 a teaspoonful of vanilla,
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.
This frosting never cracks as an egg frosting, but is hard enough to cut
nicely.