Hershey Bar Frosting

Makes a scant 4 cups

5 Cups confectioners sugar, sifted if lumpy
3/4 cup unsweetened cocoa
7 tablespoons whole milk
14 tablespoons (1 3/4 sticks) unsalted butter, softened
14 ounces (2 giant bars) Hershey's milk chocolate, melted
2 tablespoons pure vanilla extract

In a food processor or mixing bowl, blend the sugar and cocoa. Melt the butter with the milk at half-power in the microwave or over low heat. Add while hot to the sugar with the chocolate and vanilla. process or beat until smooth. If too thick, add a thread more hot milk; if too thin, add more sugar. Spread at once. MAKE-AHEAD NOTE: This fudgy frosting, so quickly made, loses quility if resoftened after setting.

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