---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CREME SEMISWEET CHOCOLATE FROSTING
  Categories: Diabetic, Chocolate, Cakes
       Yield: 1 Servings
  
     1/4 c  Semisweet chocolate chips;
       1 tb Butter;
     1/4 c  Slim evaporated;
     1/2    Recipe of 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