Fudgy chocolate frosting <r t>

12 servings

Ingredients

Quantity Ingredient
1 ounce Semisweet Chocolate; Or Bittersweet Chocolate
1 teaspoon Instant Expresso Coffee Powder
2 tablespoons Boiling Water
1 tablespoon Unsalted Butter; Melted
1 tablespoon Cocoa Powder; Dutch-Process,
1½ cup Confectioner's Sugar
2 tablespoons 1% Low-Fat Milk
½ teaspoon Vanilla Extract

Directions

Makes about 1 cup; enough to fill and frost the top of an 8-inch double-layer cake, the top of one 9 x 13-inch sheet cake, or 12 cupcakes A double whammy of cocoa and chocolate makes this frosting especially fudgy.

1. Melt the chocolate according to the instructions on pages 256-57. Let cool until tepid.

2. In a medium bowl, dissolve the coffee powder in the boiling water. Add the melted chocolate, melted butter, cocoa, and vanilla and stir to make a paste. Add the confectioners' sugar. Using an electric handheld mixer set at low speed, beat until combined. One tablespoon at a time, beat in enough milk to make a creamy, spreadable frosting. Use immediately, or cover. The frosting can be prepared up to 1 day ahead. Let the chilled frosting stand at room temperature until spreadable.

This frosting is very smooth and creamy!! Loved it!!!!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Nutritional Analysis: Per tablespoon: About 53 calories (2 percent from protein; 71 percent from carbohydrates; 27 percent from fat), less than 1 gram protein, 10 grams carbohydrates, 2 grams fat (1 gram saturated fat), 2 milligrams cholesterol, 2 milligrams sodium Recipe by: The Healthy Oven Baking Book, Sarah Phillips Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Apr 22, 1999, converted by MM_Buster v2.0l.

Related recipes