Kelsie's Chocolate Buttercream

...Is the exact same recipe as Wilton's Chocolate Buttercream. (I used this on Dad's Father's Day cake)

Feel free to double, or triple, or quadruple the recipe to your liking :)

* 1/2 cup solid vegetable shortening
* 1/2 cup butter or margarine, softened
* three FOUR 1 oz. unsweetened chocolate squares, melted
* 1 teaspoon Almond Extract
* 1 pound sifted confectioners' sugar
* 3-4 tablespoons milk

Cream shortening and butter with electric mixer. Add cocoa and extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk (feel free to add more milk if you like a thinner consistency) and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Recipe makes about 3 cups (but again, feel free to double or whatever to your liking!)

Make sure you know you have enough buttercream to frost/decorate the cake before you plow into it with your spoon ;-) (I know you were thinking it... I was too!)