Creamy Chocolate Frosting

From Cooking Light Desserts Cookbook, 2002, page 25 -- For the Tiny Cake, I cut the sugar down to about 2 cups, keep the cocoa the same, use a splash of vanilla, a dash of salt and just enough milk to get the right spreading consistency

CREAMY CHOCOLATE FROSTING

3 cups confectioner's sugar...1/4 cup unsweetened cocoa...1/4 teaspoon salt...1/4 cup skim milk, 1 1/2 teaspoons vanilla.

Combine all ingredients, stir until frosting is of spreading consistency. Spread over cake layers, cupcakes or brownies. Yield: 1 1/4 cups

Per tablespoon: 77 calories, 0.2g fat, protein 0.4g, carbohydrate 18.7g, sodium 32mg (Like that's going to scare me from licking the bowl!)