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Whipped Cream Chocolate Frosting

1 1/2 c Heavy whipping cream; cold
1/4 c Sugar
2 tb Cocoa
1/2 ts Vanilla extract

Mix (do not whip) all ingredients in a bowl. Set in the refrigerator to chill for at least 2 hours. Then beat until mixture is so thick it holds it's shape and will stand in peaks. This makes enough frosting for top, sides and between layers of 3 layer cake, even when you use a generous hand. Note: Pop cake in refrigerator after frosting to allow to set. Store cake in refrigerator so frosting will not spoil.

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