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Title: Creme Semisweet Chocolate Frosting
Categories: Diabetic Chocolate Cake Dessert
Yield: 1 Servings
| 1/4 | c | Semisweet chocolate chips; |
| 1 | tb | Butter; |
| 1/4 | c | Slim evaporated; |
| 1/2 | Recipe of Marshmallow cream |
Melt chocolate chips and butter in top of double boiler over boiling water, gradually add evaporated milk and stir until smooth. Allow to cook to room temperature. Add marshmallow creame and beat until smooth. Yield: frosts sides and tops of 8 or 9 inch layer cake. Food Exchange per serving: 1/20 of CAKE: 1/2 FAT EXCHANGE; CAL: 1/20 of CAKE: 23; 1/24 OF CAKE 2/5 FAT EXCHANGE; CAL: 1/24 OF CAKE: 19
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.
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