This recipe can make icing for 24 cupcakes or a normal size cake.

Pour the granulated sugar through a sifter into a large bowl.

Add 4 tablespoons of Hersheys cocoa powder

Make a hole in the center and pour in your melted stick of margarine then stir

Add around 1/3 to 1/2 a cup of milk while stirring to make the icing smooth and creamy