Minute Fudge Frosting
In a large (2 quart) heavy bottomed sauce pan, over low heat, melt
2/3 cup vegetable shortening (like Crisco)
Stir in 2/3 cup baking cocoa, sifted
2 cups sugar
2/3 cup milk
When all ingredients are well mixed, increase the heat to medium and bring the mixture to a FULL ROLLING BOIL (this is when the syrup boils with bubbles all the way across the pan and so you can't stir it down). Boil for 1 minute 15 seconds (you probably can time this with your microwave). Remove the pot from the burner and stir with a wooden spoon until it is lukewarm. If you don't want to go crazy with boredom, set the pot into a sink with cold water in it, so it cools off and thickens faster. When it's lukewarm, add 2 teaspoons vanilla.Continue to stir beat with your wooden spoon until the frosting is thick
enough to spread on the cake in nice thick swirly patterns. If you begin to feel desperate, you can add a cup of sifted confectioners' sugar when it is thick but just not thick enough, and then it should be ready to spread.
This recipe is also the one to use to make penuche fudge icing for spice cakes. Leave out the cocoa, use only 1/2 cup of shortening, and use brown sugar.
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