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Diabetic Living Magazine
“This yummy homemade chocolate frosting is the perfect addition to any cake. This recipe makes enough to fill and frost a two-layer 8- or 9-inch cake.”
¼ cup 60% to 70% tub-style vegetable oil spread, chilled
2 tablespoons unsweetened cocoa powder
½ teaspoon vanilla
1¼ cups powdered sugar (see Tip)
Fat-free milk (optional)
1In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar until very smooth. If needed, add enough milk, ½ teaspoon at a time, to reach desired spreading consistency. Makes ¾ cup frosting.
Tip: We do not recommend sugar substitutes for this recipe.
To make ahead: Prepare as directed. Cover and refrigerate for up to 1 week; let stand at room temperature for 30 minutes before spreading.