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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

Instructions:
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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