8 oz. semisweet chocolate
1/2 c. Egg Beaters or other pasteurized egg substitute
1/4 lb. butter (1 stick, 8 Tbsp.)
drop of almond extract
light syrup to taste
This frosting is dependent on your chocolate for its sweetness; use a darker less sweet chocolate and you'll get a rich, but not oversweet, icing. Frost right away; the consistency will change as it stands.
Use for your favorite chocolate cake, let stand a little and use as a filling for sandwich cookies, or frost Scanian Pound Cake.
In a microwave safe bowl, place chocolate. Melt in the microwave, heating in one minute intervals on high. Stir vigorously after each time in the microwave. Set aside to cool slightly.
In another bowl, beat together butter and Egg Beaters. Add chocolate and almond extract.
My "taste test team" thought that it was not quite sweet enough for their taste, so we added about 2 Tbsp. light syrup (ljus sirap).
Submitted by Gretchen Grant Contributed on: and modified on Friday May 2nd, 2008