- 1 pound butter, softened
- 3-3/4 cups confectioners' sugar
- 2 to 3 tablespoons baking cocoa
- 2 to 3 tablespoons ground cinnamon
- In a large bowl, beat butter, sugar, cocoa and cinnamon until smooth. Refrigerate. Serve on toast. Yield: 4 cups.
Originally published as Cocoa Cinnamon Spread in Cookin' Up Country Breakfasts Cookbook 1994, p56
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