| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Margarine OR butter |
| 2 |
c |
Powdered sugar |
| 2 |
tb |
Unsweetened cocoa |
| 1 |
|
1/2 Tablespo milk; up To 2 |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
If you like frosted cake, keep a supply of frosting in the refrigerator to
easily spread on slightly warm cake. DIRECTIONS: MICROWAVE (HIGH) margarine
in uncovered bowl 20 to 30 seconds or until softened. Blend in powdered
sugar and cocoa. Add milk just until of spreading consistency. Beat well.
Blend in vanilla. Transfer to sealable plastic storage bag. Store in
refrigerator until ready to use. To warm frosting slightly, microwave (with
twist-tie removed) 10 to 15 seconds. To use, cut off small corner of bag.
Squeeze desired amount of frosting onto slightly warm cake. Carefully
spread with back of spoon. Between uses, fasten opening closed with twist
tie. YIELD: About 1 Cup Frosting. Source: MW Times. Each Tablespoon: 70
calories, 0 g protein, 2 g fat, 13 g carbohydrate, 27 mg sodium, 0 mg
cholesterol. VARIATIONS: For VANILLA FROSTING: Omit cocoa. FOR ALMOND OR
MAPLE-FLAVORED FROSTING: Substitute 1/2 teaspoon almond extract, OR 1/4
teaspoon maple flavoring for vanilla. NOTE: Frosting also can be stored in
covered plastic container. After Microwaving to warm slightly, stir until
creamy and spreadable.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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