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This cache has been archived.

MN.Fruitcake: If you can fix or verify this cache it can be easily unarchived if the location is still available. For now I am going to archive it. Feel free to contact me through my profile linked below if you fix it.

**NOTE: If you have any questions, do not reply to the archive note email. Click on the link to go to the cache page and click on my name in the archive log at the bottom of the page. You can then send me an email regarding the cache. Please send me a link to the cache in question so I will know which cache it is regarding.

Thanks for your understanding,
MN.Fruitcake
Geocaching.com Volunteer Cache Reviewer
[url=http://www.geocaching.com/profile/?guid=a494a42d-914b-42d5-a50c-faaad6ee0a22]My profile page[/url]

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Chocolate Satin Frosting

A cache by DeltaMikeAlpha Send Message to Owner Message this owner
Hidden : 6/7/2006
Difficulty:
2 out of 5
Terrain:
2 out of 5

Size: Size: small (small)

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Geocache Description:

Located in Hidden Oaks Park in New Brighton

Inspired by the cache container, an empty frosting tub. All of the frosting is gone so you’ll either have to buy your own or use the recipe below if you want some Chocolate Satin frosting.

Kids and adults all love this shiny dark sweet chocolate frosting, which is easily made in a food processor. Keep any extra in a jar in the refrigerator and melt it for a quick ice cream sauce, or spread it on graham crackers or cookies.

Ingredients:
6 ounces unsweetened chocolate
1 cup evaporated milk or heavy cream
1 1/2 cups sugar
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
1 teaspoon vanilla

Break or cut chocolate into 2 pieces. Bring milk or heavy cream to a boil in a small saucepan. Remove from the heat and add the chocolate pieces, without stirring. Cover and set aside for exactly 10 minutes. Scrape into food processor or blender and add sugar, butter and vanilla. Process until the mixture is perfectly smooth, 1 minute or more. Transfer to a bowl. If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency. This keeps, refrigerated, for up to 1 week if made with cream, or about 3 weeks if made with evaporated milk. Or freeze for up to 6 months. Soften before using.

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205 Logged Visits

Found it 190     Didn't find it 4     Write note 3     Archive 1     Temporarily Disable Listing 1     Publish Listing 1     Needs Maintenance 3     Owner Maintenance 1     Post Reviewer Note 1     

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Rendered From:Unknown
Coordinates are in the WGS84 datum

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