If you like frosted cake, keep a supply of frosting in the refrigerator to easily spread on slightly warm cake. Directions: Microwave (High) margarine in uncovered bowl 20 to 30 seconds or until softened. Blend in powdered sugar and cocoa. Add milk just until of spreading consistency. Beat well. Blend in vanilla. Transfer to sealable plastic storage bag. Store in refrigerator until ready to use. To warm frosting slightly, microwave (with twist-tie removed) 10 to 15 seconds. To use, cut off small corner of bag. Squeeze desired amount of frosting onto slightly warm cake. Carefully spread with back of spoon. Between uses, fasten opening closed with twist tie. Yield: About 1 Cup Frosting.

calories, 0 g protein, 2 g fat, 13 g carbohydrate, 27 mg sodium, 0 mg cholesterol. Variations: For Vanilla Frosting: Omit cocoa. For Almond Or Maple-Flavored Frosting: Substitute 1/2 teaspoon almond extract, Or 1/4 teaspoon maple flavoring for vanilla. Note: Frosting also can be stored in covered plastic container. After Microwaving to warm slightly, stir until creamy and spreadable.