Whipped Chocolate Frosting
If you are making the frosting for a 9x13 I would half the recipe. It makes a big batch! Or you can just save the extra and use it on brownies
  • 2 pounds powdered sugar
  • ¾ cup cocoa
  • 1 cup butter
  • 3 teaspoons vanilla
  • 1½ - 2 cups whipping cream
  1. Gently blend the powdered sugar & cocoa together.
  2. Add the butter in small pieces.
  3. Add the vanilla & whipping cream and whip for about 3 minutes or until light and fluffy.
When I made this recipe for the 3 layered cake, I had to stick it in the freezer to get it to set up. So if you use this recipe for the cake, you may want to stick it in the fridge so it can set up.
Recipe Source: My Girls' Kitchen (Note I did not use the recipe for the cake)
Recipe by Baked in AZ at http://bakedinaz.com/maglebys-chocolate-cake-aka-the-best-chocolate-cake/