Ina Garten's chocolate buttercream recipe that accompanies Beatty's chocolate Cake calls for a raw egg yolk. The frosting is delicious, but the first time I made it, I was very worried (even though I took a generous taste it 4 hours before anyone else did) that someone might get sick. I tried the recipe a second time, without the yolk, and it just wasn't the same. Anyone have an idea for a substitute for the raw egg yolk? Thanks.