Instructions: Makes about 1 cup; enough to fill and frost the top of an 8-inch double-layer cake, the top of one 9 x 13-inch sheet cake, or 12 cupcakes

A double whammy of cocoa and chocolate makes this frosting especially fudgy.

1. Melt the chocolate according to the instructions on pages 256-57. Let cool until tepid.

2. In a medium bowl, dissolve the coffee powder in the boiling water. Add the melted chocolate, melted butter, cocoa, and vanilla and stir to make a paste. Add the confectioners sugar. Using an electric handheld mixer set at low speed, beat until combined. One tablespoon at a time, beat in enough milk to make a creamy, spreadable frosting. Use immediately, or cover. The frosting can be prepared up to 1 day ahead. Let the chilled frosting stand at room temperature until spreadable.

This frosting is very smooth and creamy!! Loved it!!!!!

NOTES : Sarah Phillips is the author of an amazing
**lowfat** baking cookbook called The Healthy Oven Baking Book. Now all of us who bake lowfat know it is very difficult to do this and get any finished product that even halfway resembles the full fat product.

Let me tell you how surprised I was at this cake. It has a lot of flavor, the texture is very light (not like any other lowfat cake I have attempted to make) and it looked fabulous!! So I spoke with Sarah and told her about all of us. She has graciously agreed to join us on list and will be able to answer some of our baking questions. I suggest that any of you who like to bake and prefer lowfat baked goods to the higher fat versions get this book ... it is truly a gift from a very talented, devoted lowfat baker!!

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