Chiffon Icing For Birthday Cake Carrie Sheridan - cooking recipe

Ingredients

1 cup milk
4 tablespoons flour
1/4 cup Crisco shortening
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
2 tablespoons hershey's cocoa

Preparation

Mix together milk and flour in a small saucepan.
Cook until thick, stirring constantly.
Set aside to cool, covering the top with saran wrap.
Beat together the crisco, butter, sugar and vanilla.
Beat the first ingredients into the second until it is very light and fluffy - about 10 minutes!
Add Hershey's cocoa, one tablespoon at a time, to taste [not more than 1/4 cup].
Add more sugar, if desired.
Frost birthday cake with this and refrigerate for several hours to chill thoroughly.
Note: this frosting is best straight out of the refrigerator -- it does melt in warm weather -- but it's good No Matter WHAT!