Chocolate Buttercream Frosting Prep: 15 min Makes 16 servings, about 2 1/4 cups each 3 cups powdered sugar 1/3 cup stick margarine or butter, softened 2 teaspoons vanilla 3 ounces unsweetened baking chocolate, melted and cooled 2 to 3 tablespoons milk 1. Mix all ingredients except milk in medium bowl 2. Stir in milk until smooth and spreadable. Frosts one 13x9-inch cake generously or fills and frosts one 8-or 9-inch two-layer cake Note: To fill and frost one one 8-inch three-layer cake, use 4 1/2 cups powdered sugar, 1/2 cup stick margarine or butter, softened, 3 tea- spoons vanilla and about 1/4 cup milk *It's not recommended that you use vegetable oil spreads 1 Serving: Calories 110 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 0mg; Sodium 35mg; Carbohydrate 16g (Dietary Fiber 0g); Protein 0g Creamy Cocoa Frosting Substitute 1/3 cup baking cocoa for the chocolate Mocha Frosting Stir in 2 1/2 teaspoons powdered instant coffee with the powdered instant coffee with powdered sugar White Chocolate Frosting Substitute 3/4 cup (3 ounces) white baking chips, melted and cooled, for the chocolate Timesaving Tip Place all ingredients in food processor. Cover and process, stopping occasionally to scrape sides, until smooth and spreadable
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