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6 Tbsp. butter or margarine
1/2 c. Hershey's cocoa
2 2/3 c. confectioners sugar
1 Tbsp. vanilla
4 to 5 Tbsp. milk

Cream butter or margarine until softened in small mixing
bowl. Add cocoa; blend well. Gradually add confectioners
sugar alternately with milk and vanilla. Beat to spreading
consistency. Spread frosting onto dessert with spatula. Makes
about 2 cups frosting, enough to frost 2 1/2 dozen cupcakes or
an 8 or 9-inch layer cake.

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