| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Desserts, Eat-lf mail, Low fat, Cakes, Frostings | 12 | servings |
INGREDIENTS
| 1 | oz | Semisweet Chocolate; Or Bittersweet Chocolate |
| 1 | ts | Instant Expresso Coffee Powder |
| 2 | tb | Boiling Water |
| 1 | tb | Unsalted Butter; Melted |
| 1 | tb | Cocoa Powder; Dutch-Process, |
| 1 1/2 | c | Confectioner's Sugar |
| 2 | tb | 1% Low-Fat Milk |
| 1/2 | ts | Vanilla Extract |
INSTRUCTIONS
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@reggie.com> 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@reggie.com> on Apr 22, 1999, converted by MM_Buster v2.0l.
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