The recipe on the Hersheys Cocoa can is probably the one you're Mom used. Just thin it down a little to get whatever consistency you're looking for:

HersheyÂs Fluffy Cocoa Frosting

Mix together:
3/4 c. cocoa
4 c. powdered sugar

Cream together Âtil fluffy; (with power mixer):
1/2 c. butter or margarine
part of cocoa mixture

Add to creamed mixture; beat Âtil fluffy:
1 tsp. vanilla
1/2 c. evaporated milk

Add rest of cocoa mixture to creamed mixture; Fluff.

Will cover 1 9 x 13 cake or 24 cupcakes.

This is the recipe that I use for my 10 layer cake:

4 cup sugar
6 Tbs. Coco
1 2/3 cup 1/2 & 1/2
1/3 cup white corn syrup2 sticks real butter
Vanilla

Bring first 5 ing. to a boil. Book to soft ball stage (238 degrees). Take off heat, let cool just a few minutes. Add Vanilla, give a few whips with spoon. Start putting icing between layers. Give remaining icing a few more whips and put on sides and top of cake.

This sure is rich, but oh so good.

My spelling if really off. should be COCOA and Cook rather that Book.

Thanks so much for the recipes. Now I have the perfect reason/excuse for some baking this weekend. :-)

rodi, I misspelled cocoa in my original post so don't be concerned about your spelling. I understood what you said. LOL