CHOCOLATE FROSTING

Melt six tablespoons of butter in a medium size pan, using low heat on the stove burner. Remove from heat and add six tablespoons of cocoa and one-eighth teaspoon of salt. Stir until mixture is smooth. Add four tablespoons of evaporated milk (cream can also be used) and one teaspoon of vanilla. Stiruntil smooth and add two and one-fourth cups of confectioners sugar (sifting sugar will require less beating). Using a rubber spatula, mix well, pressing mixture against sides and bottom of pan to blend any lumps. Add up to one more tablespoon of evaporated milk and cream to spreading consistency. This amount will frost a nine by thirteen pan of brownies.