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Very rich and very yummy. This recipe does not make very much, though. If there are more than 2 layers to a cake, the recipe should be doubled.

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Jennifer Miller February 16, 2004

Made this to top a bundt cake and it made more than enough. Although I didn't get stiff peaks after adding the sugar, it still came out frosting like and tasted heavenly! I don't like heavy buttercream frostings and this was great! I put this into my book#234006. Thanks so much, Carol!

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WI Cheesehead December 30, 2008

I made one of my adopted recipes (Walnut Brownie Cheescake #3189)but I found it to be a bit dry so I used this recipe as garnish. I used pasturized egg whites for the egg whites and everything else I followed as directed. Thanks for posting. I plan to add this recipe into the description for others to try as well :)

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* Pamela * April 25, 2005
Chocolate Fluff Icing