*  Exported from  MasterCook  *
 
                     CREME SEMISWEET CHOCOLATE FROSTING
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Diabetic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  c             Semisweet chocolate chips
    1      tb            Butter
      1/4  c             Slim evaporated
      1/2  Recipe        Marshmallow cream
 
   Melt chocolate chips and butter in top of double
   boiler over boiling water, gradually add evaporated
   milk and stir until smooth. Allow to cook to room
   temperature.  Add marshmallow creame and beat until
   smooth. Yield: frosts sides and tops of 8 or 9 inch
   layer cake. Food Exchange per serving: 1/20 of CAKE:
   1/2 FAT EXCHANGE; CAL: 1/20 of CAKE: 23; 1/24 OF CAKE
   2/5 FAT EXCHANGE; CAL: 1/24 OF CAKE: 19
 
   Source: The Diabetic Chocolate Cookbook by Mary Jane
   Finsand Brought to you and yours via Nancy O'Brion and
   her Meal-Master.
 
 
 
                    
 
 
 
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