Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla. Drizzle glaze over slices of almond cake topped with ice cream. Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing. Yield: about 3 1/2 cups Recipe by: MONDAY TO FRIDAY SHOW #MF6708 Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (1308g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3375 (52%)|
|Amt Per Serving||% DV|
|Total Fat 375g||500 %|
|Saturated Fat 237.2g||1186 %|
|Monounsaturated Fat 98.1g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 1025.1mg||315 %|
|Sodium 77.5mg||3 %|
|Potassium 184.2mg||5 %|
|Total Carbohydrate 800.9g||236 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 800.9g|
|Protein 5.3g||8 %|
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Calories per serving: 6430
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