3 c. sugar
1/2 c. cocoa
1/4 tsp. salt
1 c. sweet milk
3 tbsp. light corn syrup
10 tbsp. butter
1/2 tsp. vanilla extract

Blend sugar, cocoa and salt in large thick saucepan. Stir milk and corn syrup into mixture. Place over moderate heat, stirring until sugar dissolves. Wipe sugar crystals from side of pan as necessary; cook without stirring until frosting reaches 232 degrees or very softball stage. Remove from heat.

Add butter. Without stirring, cool to 110 degrees or lukewarm. Add extract. Stir continuously until creamy spreading consistency is reached. Yield: frosting for 2 (9 inch) round layers.