till warm, mix up icing.
For icing, mix sugar, buttermilk, vanilla
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
or 30-35 minute.
Icing:
Brown butter and brown
ater overnight.
Sift the icing sugar into a large bowl
o don't stress.
Icing:
In a medium sized
Beat all ingredients together until stiff enough to frost cake with.
This recipe makes enough icing for a large angel or chiffon cake.
drizzle with Peppermint Icing; save any remaining icing for other uses.
f desired, drizzle with Lime Icing and let stand 20 minutes
>To make the icing: Place sugar, meringue
efore adding the icing.
4. For the icing: Beat the cream
acks.
Meanwhile, prepare icing. *NOTE: The recipe states that \"although the
let thaw before continuing.).
Icing: In bowl, beat cream cheese
Cream together sugar and butter.
Add eggs; beat well after each addition.
Add cooled potatoes and chocolate.
Sift together flour, baking powder and spices.
Add to cake mixture alternately with milk, beginning and ending with flour.
Add black walnuts; this helps to make the cake.
Pour into two 9-inch lightly greased and floured pans and bake at 325\u00b0 to 350\u00b0 according to your stove. Let cool and frost with Potato Cake Icing.
r lightly grease muffin tins (recipe makes 24 full-sized or
inutes. Cool.
Prepare mint icing: Soften margarine. Add salt, corn
Mix together eggs, sugar, molasses and lard.
Dissolve in the hot water the soda, cocoa, ginger and salt.
Add enough flour to thicken; it usually takes about 5 cups.
Bake at 375\u00b0 for 8 minutes.
When cool, cover with boiled icing.
br>Don't prepare the icing until the cake is completely
Heat oven to 350\u00b0.
Cream shortening and confectioners sugar. Blend in flour.
Press mixture in bottom of ungreased baking pan (13 x 9 x 2-inches).
Bake 12 to 15 minutes.
Mix remaining ingredients; spread over hot, baked layer.
Bake 20 minutes longer.
While warm, spread with Orange-Lemon Icing.
Cool.
Cut into bars about 3 x 1-inch.
Makes 32 bars.
Mix cake mix, oranges and juice, eggs and oil in electric mixer until orange slices are broken up and batter is fluffy - about 3 minutes.
Divide among three greased and floured 9-inch layer cake pans and bake at 350\u00b0F, about 20 minutes or until cake tests done.
Cool on rack. When layers are cool, ice between layers, sides and top.
Icing directions:
Blend pineapple and juice, dessert topping and dry pudding mix until well mixed. Keep under refrigeration until used.
Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
Makes enough buttercream to frost 36 cupcakes.
For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
* Any flavours/extracts may be used to suit your taste.