Scanian Chocolate Frosting
 Click to enlarge | Ingredients: Metric Units 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 |
Directions:
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).
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: Friday January 11th, 2008 and modified on Friday May 2nd, 2008
Contributed on: Friday January 11th, 2008 and modified on Friday May 2nd, 2008