|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Cocoa powder||2 Tablespoon (unsweetened)|
1. To sift the powdered sugar, place the strainer over a sheet of waxed paper. Put the powdered sugar in the strainer. Use the large spoon to stir the sugar so it falls through the strainer. Measure 1 1/2 cups of sifted sugar. Save until Step 3.
2. Put margarine in the saucepan. Put the saucepan on burner. Turn burner to low. Heat till margarine melts. Turn off burner. Remove pan. Pour melted margarine into the bowl.
3. Add the cocoa powder. Stir with the wooden spoon till well mixed. Add about half of the powdered sugar, and all the milk and vanilla. Stir gently till mixed (mixture will be lumpy). Then, beat with wooden spoon till mixture is smooth.
4. Slowly add the rest of the powdered sugar, beating well. Beat in more milk, if needed, to make the frosting soft enough to spread. Use it to frost Choice Chocolate Cake.