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Chocolate Cream Icing
Mix 1/2 cup sugar and 1/2 cup cream. Slowly bring
to bubbling boil, stirring gently. Pour over
1 1/2 cups sweet baking chocolate 6 oz.), shaved,
and 2 sq. unsweetened chocolate (2 oz.), shaved.
Beat until chocolate is melted and mixture
is smooth. If necessary, gradually add a little
more cream to keep icing glossy and easy
to spread. Makes enough for the Large Cake. For the
Small Cake, use half the amounts of ingredients.
This recipe has the same name as . . . Chocolate Cream Icing . . . but:
- Uses sugar and sweet/unsweetened baking chocolate.
Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 8.