Combine sugar, cocoa and milk in small heavy saucepan; cook until mixture begins to boil. Cover, cook for 2-3 minutes until steam washes sugar crystals down from sides of pan. Uncover, reduce heat and cook without stirring until mixture reaches soft ball stage (234 degrees). Remove from heat. Cool mixture until it reaches temperature of 110. Add butter and vanilla, stirring until butter is dossolved. Pour over warm cake. Yield enough to cover a 13x9 inch cake. Frosting not suitable for layer cake. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997
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|Serving Size: 1 Serving (421g)|
|Recipe Makes: 1|
|Calories from Fat: 341 (33%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 24.6mg||8 %|
|Sodium 31.7mg||1 %|
|Potassium 1726.5mg||45 %|
|Total Carbohydrate 215.5g||63 %|
|Dietary Fiber 37.2g||149 %|
|Sugars, other 178.3g|
|Protein 22.2g||32 %|
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Calories per serving: 1049
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