Combine the chocolate and butter and melt over very low heat, stirring until combined. Blend in the confectioners sugar and salt alternately with the milk and vanilla, mixing until the frosting is smooth and has a good consistency for spreading. To give the frosting extra gloss and richness, add 1 egg yolk along with the milk. For extra flavor, substitute 1 1/2 Tbsp of strong coffee, rum, or brandy for part of the milk. YIELD: Frosting for two 8-inch or 9-inch layers or a 9- x 13-inch cake Recipe by: The Great American Dessert Cookbook Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (1078g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3517 (70%)|
|Amt Per Serving||% DV|
|Total Fat 390.8g||521 %|
|Saturated Fat 242g||1210 %|
|Monounsaturated Fat 118.6g|
|Polyunsanturated Fat 12g|
|Cholesterol 91.5mg||28 %|
|Sodium 5063.2mg||175 %|
|Potassium 5671.4mg||149 %|
|Total Carbohydrate 541.2g||159 %|
|Dietary Fiber 112.9g||452 %|
|Sugars, other 428.3g|
|Protein 88.1g||126 %|
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Calories per serving: 5045
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