1 1/2 c. cocoa
1 c. hot water
1 stick butter, room temperature
1 c. solid Crisco
1 tsp. vanilla
2 lbs. powdered sugar

Dissolve cocoa in hot water. Add butter, Crisco and vanilla. Mix well with mixer. Add slowly about 2 pound bag of powdered sugar. Spread on your cake. Left over icing can be stored and sealed in a container and frozen. Thaw at room temperature. Stir and use.