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Chocolate Frosting

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    2 1/2 sticks  unsalted butter, softened
    1 cup  confectioners' sugar, 4 ounces
    3/4 cup  Dutch-processed cocoa
    pinch  salt
    3/4 cup  light corn syrup
    1 tsp.  vanilla
    8 ounces  chocolate, milk, semi-sweet or dark

In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10-15 seconds. Can be made three hours ahead. For longer storage, refrigerate the frosting, covered and let it stand at room temperature for 1 hour before using.

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