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Rich Chocolate Frosting
October 26, 2007

I'm giving this 5 stars because my only problem with it was it tasted a little too cocoa-y, but that is probably my fault for adding slightly less sugar and not compensating with the amt. of cocoa powder. I halved the recipe and it was the perfect amt. to ice and fill a 9 inch round cake. In order to avoid having problems with the cake crumbing or coming apart when you frost, you will need to add more milk than the recipe calls for. The best way to do this is to add 1T at a time as you are mixing it. Stop the mixer and take a rubber spatula and spread it around the frosting as though you were spreading it on a cake. When you pull away the spatula, if it 'sticks' to the frosting and forms very stiff peaks when you pull it away, it is too stiff and you need to add more liquid (but only add a little bit at the time). You want the consistency to be very smooth and creamy; then it will spread with no problems. From now on this is the chocolate frosting recipe I will use.

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