cream butter and sugar -- add mashed ripe banana -- set
In a large mixing bowl, blend 3 sticks margarine; add 1 box 10x sugar.
Add 2 cups of flour and 6 eggs (one at a time).
Add vanilla; turn in well-greased tube cake pan.
Bake at 300\u00b0 for 1 hour and 30 minutes.
Do not open oven.
large bowl, cream the sugar and butter together.
Mix
Cream butter and shortening.
Add vanilla.
Gradually add 10x sugar, a little at a time.
Beat well.
Add milk and beat at high speed.
Add 2 tablespoons extra milk if you want to spread frosting.
In small bowl cream together butter and vanilla, gradually add cocoa, 10x sugar and milk.
Beat until smooth (may need to add extra milk).
Makes about 2 cups frosting, enough for two 8 or 9-inch cakes.
Melt margarine, blend in brown sugar and salt.
Cook over low heat for 2 minutes, stirring.
Add milk; cook to boil.
Remove from heat.
Blend in 10x sugar.
Add vanilla and mix well. (Mixture may be thinned with a small amount of milk or thickened with more 10x sugar.)
Beat cream cheese, peanut butter and butter until creamy. Gradually add 10x sugar and vanilla.
Beat until smooth.
Makes about 3 cups frosting.
Refrigerate frosted cake.
Bring the brown sugar, Spry and butter to a boil. Remove from stove. Add the milk. Bring to a boil and boil exactly 3 minutes. Remove from stove and add the 10x sugar.
Mix with beaters until smooth.
Put on cake.
Mix
butter,
sugar
and water in saucepan.
Place over low heat; stir constantly until mixture comes to a boil.
Boil hard for
1 minute; remove from heat.
Stir in milk and vanilla. Gradually
add 10x sugar, beating until smooth after each addition.
Cool
to spreading consistency.\tMakes enough for 2 layers or 1 (9 x 13-inch) pan.
Combine first three ingredients in saucepan.
Boil two minutes, stirring constantly.
Cool.
Stir in 10x sugar and vanilla.
Beat until smooth and creamy.
Melt butter in medium-size saucepan.
Stir in brown sugar and salt.
Bring to boiling.
Cook, stirring constantly, 2 minutes (mixture may steam).
Remove from heat.
Carefully stir in milk. Return to heat.
Bring to a full rolling boil.
Remove from heat. Cool to lukewarm.
Stir in 10x sugar.
Beat until smooth and spreadable.
fter 4 minutes.
Beat sugar and butter at medium speed
Combine brown sugar, Crisco, butter and salt in saucepan; bring to a boil, stirring constantly.
Add milk and boil slowly 3 minutes, stirring.
Cool.
Add 10x sugar and beat until thick enough to spread.
Cream butter and Crisco.
Add 10x sugar 1/2 cup at a time. Beat in vanilla and milk.
Melt butter.
Add brown sugar
and
cook
over
low
heat
for 2 minutes.
Add milk and stir until mixture comes to a boil. Remove from heat and add 10x sugar.
Beat until smooth and apply to cooled cake.
Blend cocoa and butter in small bowl.
Gradually add 10x sugar alternately with milk and vanilla, beating until smooth.
Makes enough to frost 2 cake layers (8-inch).
Cook flour and milk until thick; let cool.
Cream 10x sugar, Crisco, margarine and vanilla together, then mix with cooled ingredients and beat 10 minutes.
Refrigerate.
Good on top of yellow cake with strawberries.
Crush Oreo cookies with rolling pin and set aside.
Mix together softened cream cheese, 10x sugar and softened butter.
In another bowl, beat together the pudding and milk.
Add Cool Whip and cream cheese mixture.
In an 8-inch plastic clay flowerpot layer 1/3 of crumb mix, 1/2 of cream mix, 1/3 crumb mix and remaining cream mix.
Top with crumb mix.
Refrigerate overnight. Put flowers in center of full pot.
Use trowel to serve.
Add gummy worms (candy) for color.
Stir in cream cheese with juice or cream.
Add salt. Gradually add enough 10x sugar to give a good spreading consistency; beat until creamy.
Makes enough for 1 1/2 dozen cupcakes or 2 layer cake.
Over low heat melt chocolate, coffee and water in small saucepan until
smooth.
Set
aside for cooling.
Cream butter until light and
fluffy. Beat in yolks one at a time.
Beat in cooled chocolate mixture, then beat in 10x sugar.
Refrigerate until thick enough to spread.