cream butter and sugar -- add mashed ripe banana -- set
For Cake: In a large bowl, combine water, mayo, and vanilla until well mixed.
In a separate large bowl, combine flour, sugar, cocoa, and baking soda; gradually beat into the mayo/water mixture until blended.
Pour into a greased 9\"x 9\" or 11\"x 7\" baking pan. Bake at 350 degrees F for 30-35 minutes. Cool completely.
For Frosting: In a small saucepan, cook and stir brown sugar in butter until bubbly. Remove from heat; stir in milk.
Gradually add confectioners' sugar and beat until smooth.
Cream shortening, butter and brown sugar together.
Add eggs, one
at
a time, beating well after each addition.\tSift dry ingredients and add alternately with milk.\tAdd flavoring. Mix. Pour
mixture into greased and floured tube pan; bake at 300\u00b0 for 1 1/2 hours.
Cover with Brown Sugar Frosting.
br>8) To make the frosting: Melt the butter in a
owl.
Beat 3 cups brown sugar and 1 1/2 cups
Brown Sugar Layer Cake.
Preheat oven
acks and spread frosting over top.
FROSTING-----.
Combine brown sugar and half
up butter and 2 cups brown sugar until light and fluffy. Beat
Mix brown sugar, water and corn syrup in
Melt butter.
Add milk or cream and brown sugar.
Boil 1 minute.
Remove from heat.
Add powdered sugar.
Beat well.
Cool slightly.
Add flavoring (vanilla).
Add powdered sugar and beat well.
Combine brown sugar, water and egg whites in top of double boiler.
Place over boiling water.
Beat with rotary beater or electric mixer for 7 minutes.
Remove from boiling water.
Add vanilla; continue beating until mixture stands up in peaks when beater is lifted.
Spread on cake; sprinkle with toasted coconut, if desired.
Makes generous frosting for two 8 or 9-inch cake layers.
Combine brown sugar, cream of tartar, water and egg whites in top of double boiler.
Stir to mix; place over hot water and beat with rotary beater or mixer until frosting holds peaks (about 7 minutes).
Stir in vanilla.
Boil together brown sugar, butter and cream.
Then add powdered sugar to consistency to spread. Can add peanut butter if desired.
Melt butter in saucepan.
Stir in brown sugar.
Cook low heat 2 minutes.
Add milk and bring to full boil.
Cool to lukewarm.
Mix in enough confectioner's sugar to spread easily on cake.
Put margarine and brown sugar in a saucepan.
Cook on low heat 2 minutes.
Add milk and boil constantly for 3 minutes.
Remove from heat.
Add 2 cups sifted powdered sugar.
Melt butter; add milk and brown sugar.
Boil for 1 minute. Remove from heat and add 1/2 of powdered sugar.
Cool slightly. Add vanilla and rest of sugar.
Beat well.
If too thick, add more milk.
Bring the brown sugar and half and half to a boil until the sugar is dissolved.
Remove from heat; stir in the powdered sugar and vanilla.
Beat until it is the right consistency.
In a medium saucepan, combine butter, brown sugar, confectioners' sugar, milk and vanilla.
Cook over low heat, beating until sugar is dissolved and mixture is smooth.
Cool and frost cake.
Melt oleo and add brown sugar.
Bring to a boil.
Add milk. Take off stove and add powdered sugar.
Mix well and frost.
Melt oleo in saucepan.
Blend in brown sugar and salt.
Bring to a boil over low heat.
Take off stove.
Blend in confectioners sugar.
Good with spice or carrot cake.