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Neema's Chocolate Icing

Cindy Lou Bath
Octavia and Hunter Bath

  • ½ cup Parkay margarine (best to use), at room temperature
  • ½ cup cocoa

  • 1 ½ to 2 cups icing sugar

  • ⅛ to ¼ cup 2% evaporated milk

  • ½ tsp vanilla extract

Cream Parkay margarine in narrow bowl with electric mixer. Gradually add a portion of the milk, enough to make a creamy consistency. Gradually add cocoa alternately with icing sugar, until preferred spreading quality has been attained. Add vanilla. Makes about 2 ½ cups.