Click Here to see Spring 2009 Feature on Megaheart's Chef Don — Courtesy Heart-Healthy Living Magazine.
Easy Chocolate Cake IcingPrint Version
Lacto — 1 Carb Choices
When combined with Easy Chocolate Cake, cholesterol is nearly zero and the cake
is rated low in fat. Combine with Use with Easy Chocolate Cake
Sodium Per Recipe: 37.1 mg
Sodium Per Serving: 3.08 mg
Protein: .339 g
Carbohydrate: 13.1 g
Dietary Fiber: .083 g
Total Sugars: 12.3 g
Total Fat: 1.551 g
Saturated Fat: .957 g
Monounsaturated Fat: .005 g
Polyunsaturated Fat: .005 g
Cholesterol: .082 mg
Calcium: 6.661 mg
Iron: .158 mg
Potassium: 22.8 mg
Sodium: 3.088 mg
Vitamin K: .001 mcg
Folate: .371 mcg
2 squares semi sweet cooking chocolate (10 mg)
2 to 3 tablespoons nonfat milk* (25.5 mg)
1 cup confectioner's sugar (2.2 mg)
1 teaspoon vanilla extract/flavoring (.756 mg)
Melt chocolate over low heat in double boiler or saucepan. Stir melted chocolate and vanilla into sugar.
Add in milk slowly, making sure you are reaching proper consistency for icing/frosting.
You may end up using only 1 tablespoon of milk. Work up to no more than 3 tablespoons.
Beat with wooden spoon until thick. If you put in too much milk, add more confectioner's sugar to thicken.
If icing is left over, may freeze for later use.