The original ratio of sugar to cocoa powder in the frosting is 9:1. This means that for every 9 parts of sugar, there is 1 part of cocoa powder.
If Leo doubles the cocoa powder, the amount of cocoa powder becomes 2 parts (instead of the original 1 part).
To find the new ratio of sugar to cocoa powder, we keep the amount of sugar the same, which is still 9 parts. Therefore, the new ratio of sugar to cocoa powder becomes:
\[ \text{Sugar : Cocoa Powder} = 9 : 2 \]
Thus, the ratio of sugar to cocoa powder in Leo's frosting is 9:2.
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