Yield: enough for a triple-layer cake

Dark Chocolate & Milk Chocolate Frostings

Ingredients

Dark Chocolate Frosting (For Inside Layers):

2 sticks real butter (salted or unsalted), room temp (I use Minerva Dairy Amish Butter)
½ cup Special Dark unsweetened baking cocoa
2 tsp. vanilla
¼ cup milk
3 - 3½ cups powdered sugar

Milk Chocolate Frosting (For Sides and Top):

2 sticks real butter, (salted or unsalted), room temp (I use Minerva Dairy Amish Butter)
½ cup dutch processed unsweetened baking cocoa
2 tsp. vanilla
¼ cup milk
3 - 3½ cups powdered sugar

Instructions

Make the Dark Chocolate Frosting first, frost the tops of the two inside layers, then make the Milk Chocolate Frosting and frost the sides and top. (*Or double either one to use only that flavor inside and out.)

Basic directions: Add soft butter to large bowl, and beat. Add cocoa powder and vanilla, beat agin. Scrape down bowl in-between additions and as needed. Beat in milk, scrape bowl, beat again until creamed.

Slowly beat in powdered sugar until creamy. Add as much as needed to make a spreadable frosting. (Again, scrape bowl well and beat again to make sure everything is incorporated.)