ENGLISH

CHOCOLATE FROSTING

YIELD: 12 TO 16 SERVINGS (FROSTING FOR 2-LAYER

OR 13￿9￿2-INCH CAKE)

1

cup butter, softened

2 squares (1 ounce each)

2

tablespoons light corn syrup

unsweetened chocolate,

4

cups powdered sugar

melted

 

Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 11⁄2 minutes, or until creamy. Stop and scrape bowl. Add corn syrup. Turn to Speed 2 and mix well. Stop and scrape bowl.

Turn to Stir Speed. Gradually add powdered sugar, mixing until blended. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Turn to Speed 2. Slowly add melted chocolate and mix about 11⁄2 minutes. Stop and scrape bowl. Turn to Speed 4 and beat about 1 minute.

PER SERVING: ABOUT 325 CAL, 1 G PRO, 44 G CARB, 18 G FAT, 41 MG CHOL, 160 MG SOD

CAKES AND FROSTINGS 75