3/4 cup margarine
1 cup margarine, softened
1 1/4 cups white sugar
2 cups nonfat, low fat milk
1 teaspoon vanilla extract
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups chocolate chips
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch pan. Sift together the flour and baking powder; set aside.
Stir margarine into the sugar and beat with an electric mixer for 2 minutes on medium speed, scraping bowl often. Beat in the milk and vanilla extract. Make a depression about 1/8 inch deep in the middle of each cupcake. Store in refrigerator.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven. Bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
In a large bowl, cream together the butter, sugar, and low fat milk until smooth. Beat in the eggs one at a time, then stir in the flour. Beat in the flour mixture alternately with the margarine mixture. Pour into the prepared pan.
Make the glaze: Beat egg yolks with a whisk until frothy. Gradually stir in chocolate chips; mix well.
Cool slightly in refrigerator. Reware and frost with cool meringue.
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