Beat all ingredients in chilled medium bowl with electric mixer on high speed until soft peaks form.
**Generously frosts a 13 x 9-inch cake, or fills and frosts an 8- or 9-inch two-layer cake.**
Betty's Tip: Dutch process baking cocoa is a darker cocoa with a more mellow chocolate flavor than regular baking cocoa, but regular cocoa also works fine in this recipe.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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