| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | All newly t, Dessert | 1 | Servings | |
INGREDIENTS
| 1 | c | Granulated sugar |
| 4 | T | Unsweetened cocoa |
| 3/4 | c | Milk, whole milk is best |
| 1 | T | Butter or margarine |
| 1 | t | Vanilla |
INSTRUCTIONS
Combine sugar, cocoa and milk in small heavy saucepan; cook until mixture begins to boil. Cover, cook for 2-3 minutes until steam washes sugar crystals down from sides of pan. Uncover, reduce heat and cook without stirring until mixture reaches soft ball stage (234 degrees). Remove from heat. Cool mixture until it reaches temperature of 110. Add butter and vanilla, stirring until butter is dossolved. Pour over warm cake. Yield enough to cover a 13x9 inch cake. Frosting not suitable for layer cake. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 936
Calories From Fat: 125
Total Fat: 14.3g
Cholesterol: 1.7mg
Sodium: 96.2mg
Potassium: 342.5mg
Carbohydrates: 213.1g
Fiber: 7.2g
Sugar: 200.5g
Protein: 4.3g