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Frostings/Icings, etc.

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:

Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 8.