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Chocolate Frosting for Pinecone Cake

  • Yield: Makes about 3 cups
Chocolate Frosting for Pinecone Cake

Photography: Sang An


  • 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 sugar and cocoa powder. 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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