- Angela Creighton
- 1/2 cup (125 ml) butter, softened
- 1/4 cup (60 ml) shortening
- 1/3 cup (80 ml) cocoa powder
- 2 cups (475 ml) powdered sugar
- 1 cup (225 ml) jarred hot fudge topping
- 1 tsp (5 ml) vanilla
- Cream butter and shortening.
- Sift cocoa and powdered sugar.
- Add to creamed mixture.
- Add milk, one tbsp at a time, until smooth.
- Do not add more than 1/4 cup (60 ml) of milk.
- Add fudge topping and vanilla.
- Blend until smooth and creamy.