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FROSTING FOR CHOCOLATE DECADENCE CAKE

- from Cupcake recipe
3/4 c. (1 1/2 sticks) butter or marg.
6 c. confectioners sugar
1 egg
1 tsp. vanilla
3 tbsp. milk
5 sq. Baker s unsweetened or semi
sweet chocolate
2 tbsp. milk
Melt 5 squares Baker s unsweetened or semi sweet chocolate; sit aside to cool.
Beat 3/4 c. butter or marg. until soft; blend in 3 cups confectioners sugar.
Add 1 egg and 1 tsp. vanilla. Add 3 additional cups confectioners sugar
alternately with 3 tbsp. milk until of spreading consistency. Add step 1 and
step 2 ingredients along with 2 tbsp. milk for smooth consistency.
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