This is a great recipe for extra thick Chocolate Butter Icing for use
in Jelly Rolls. I've also tasted it used in thin Rice Krispy squares to which Peanut
Butter was added to the Rice Krispy syrup before it was poured onto the cereal to make a
really neat Chocolate and Peanut Butter Jelly Roll. (Will have this recipe soon on
another page so you can see how it's done.)
3/4 c. butter (softened) (do not use Margarine)
1/4 c. boiling water
1/2 tsp. vanilla
2 c. icing (confectioner's) sugar
1/4 c. cocoa
Beat all 5 ingredients in a medium bowl until the mixture lightens in
both color, and texture. Yields about 2 c.
