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Chocolate Frosting for Pinecone Cake

Use this chocolate frosting to make our Pinecone Cakes.

  • Yield: Makes about 3 cups

Photography: Sang An

Source: Martha Stewart Living, December 2003


  • 3 1/2 cups confectioners' sugar
  • 1 cup unsweetened cocoa powder
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup milk, room temperature
  • 2 teaspoons pure vanilla extract


  1. Into a medium bowl, sift together sugar and cocoa. Whisk in butter, milk, and vanilla until smooth. If not using immediately, refrigerate, covered, up to 3 days. Bring to room temperature before using.

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