bag, or you can just slather it on there and enjoy! This recipe will frost the tops and sides of a
9-inch double-layer cake.
2 ounces bitteror
semisweet chocolate
½ cup margarine, softened
1 teaspoon vanilla
2½ to 3 cups powdered sugar, sifted
2 tablespoons milk
In a glass bowl over a pot fi lled with water, or very carefully
and slowly in the microwave, melt the chocolate. Let sit to
cool slightly. In a large bowl, with an electric hand mixer on
low speed, cream together chocolate and margarine. Mix in
vanilla and powdered sugar until mixture is a little crumbly.
Add just enough milk to make frosting smooth to desired
consistency.
Yield: 1½ CUPS
Prep time: 15 MINUTES
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