- beaters in bowl; cover and chill for 30 minutes. Beat frosting until
- stiff peaks form. Frost the cupcakes. Refrigerate leftovers. Yield:
- about 1-1/2 dozen.
To make a cake: Prepare batter and bake as directed for cupcakes, except use two greased 8-in. round cake pans. Frost between layers and sides and top of cake. Serves 12.
Nutritional Facts: 1 serving (1 each) equals 421 calories, 26 g fat (9 g saturated fat), 47 mg cholesterol, 334 mg sodium, 44 g carbohydrate, 2 g fiber, 4 g protein.