PATTI - VDRJ67A
1/2 c  Ghirardelli Cocoa
1/3 c  Water; boiling
3 c  Powdered sugar
2    Egg yolks
1 ts Vanilla
1/2 c  Butter; very soft

Dissolve cocoa with hot water. Beat sugar with cocoa mixture. Add yolks and
vanilla; beat until fluffy. Place in bowl of ice and water. Add butter, in
four additions, beating until frosting is lighter in color and thick enough
to spread. Frost cake. Refrigerate to set.