Chocolate Buttercream Frosting

• 12 cup vegetable shortening
• 12 cup unsalted butter
• 1 teaspoon real vanilla extract
• 4 cups confectioners' sugar
• 34 cup cocoa powder
• 4 tablespoons milk

1. YEILD 3 cups.
2. Cream butter and shortening with electric mixer.
3. Add vanilla.
4. Gradually add sifted sugar & cocoa powder, one cup at a time, beating well on medium speed.
5. Scrape sides & bottom of bowl often.
6. When all sugar has been mixed in, icing will appear dry.
7. Add milk & beat at medium speed until light & fluffy.
8. Keep icing covered with a damp.
9. cloth until ready to use.
10. Refrigerate leftover icing in an airtight container, up to 2 weeks.
11. Rewhip before using.
12. For stiffer consistency icing only add 3 tablespoons of milk.
13. For Chocolate Mocha Icing, substitute freshly brewed strong coffee in place of 1/2 of the milk required.

vegetable shortening, unsalted butter, vanilla, sugar, cocoa powder, milk

Taken from www.food.com/recipe/chocolate-buttercream-frosting-438730 (may not work)