6 tbsp. butter
1/2 c. Hershey's cocoa
2 2/3 c. sugar
4 to 5 tbsp. milk
1 tbsp. vanilla

Cream butter until softened in small mixing bowl. Add cocoa, blend well. Gradually add sugar alternately with milk and vanilla; beat to spreading consistency. Spread frosting onto dessert with spatula. Makes about 2 cups frosting enough to frost 2 1/2 dozen cupcakes or an 8 or 9 inch cake.