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Source: FamilyTime Community Cookbook

Soft and Creamy Double Chocolate Frosting
This is the frosting for
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Serves: for 4 layer 8-inch cake
Prep Time: 0 minutes
Cook Time: 0 minutes
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1/2 cup egg substitute, or 4 egg yolks (left over from cake), with enough milk added to equal 1/2 cup, plus additional milk, if necessary
1/2 cup unsweetened cocoa
1/2 teaspoon instant coffee
1 teaspoon vanilla extract
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces unsweetened chocolate, melted
3 cups confectioners' sugar, (sifted if it contains hard lumps)
4 teaspoons light corn syrup

Mix egg substitute or yolks, cocoa, coffee, vanilla, and salt in a small bowl with a whisk.
Beat butter in a medium bowl with an electric mixer until light and fluffy. Add melted chocolate and cocoa mixture; continue to beat until smooth. Add confectioners` sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium speed until frosting is light and fluffy. Add corn syrup, and beat until frosting is smooth and glossy. If frosting is still stiff, add droplets of milk until it is of spreading consistency. (Frosting can be refrigerated for up to 1 week and microwaved for a few seconds until just spreadable).

Yield: for 4 layer 8-inch cake

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