Try this Chocolate Buttercream Filling recipe, or contribute your own.
Suggest a better descriptionBeat yolks at high speed in medium bowl until thick and lemon colored, 5 to 8 minutes. Beat in powdered sugar, cocoa and coffee crystals. Beat in brandy and 1/2 cup of the butter; beat at high speed 3 minutes. Beat in remaining butter, 2 tablespoons at a time; beat at high speed 2 minutes. Yield: 2 cups Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999
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Serving Size: 1 Cup (345g) | ||
Recipe Makes: 2 | ||
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Calories: 1458 | ||
Calories from Fat: 1113 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123.6g | 165 % | |
Saturated Fat 63.5g | 317 % | |
Monounsaturated Fat 42g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 2700.4mg | 831 % | |
Sodium 642.4mg | 22 % | |
Potassium 342.8mg | 9 % | |
Total Carbohydrate 54.7g | 16 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 54.3g | ||
Protein 33.9g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1458
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