up sugar until light and fluffy.
Add chocolate.
Add
lectric mixer until light and fluffy. Add eggs, one at a
Mix in a small bowl.
Add boiling water and beat well until stiff.
The recipe makes a fluffy icing that will stay moist for 2 or 3 days.
inutes longer.
Fold in white chocolate.
Pour into pans
eparate bowl beat cheese until fluffy.
Add 2 remaining eggs
owl until light colored and fluffy. Beat in the egg and
ack; cool completely.
FOR ICING: In a heavy saucepan, melt
Beat egg white until stiff. Add rest of ingredients. Beat on high for 2 to 3 minutes, scraping bowl occasionally. Will ice 1 (9 x 13) cake. Is also great for icing brownies!
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.
igh speed until light and fluffy, about 3 minutes.
Beat
nd sugar till light and fluffy. Add eggs, one at a
ake. Decorate with the white decorating icing and dust with powdered sugar
Beat egg white with mixer until stiff.
Add vegetable shortening, (or 1/2 shortening, 1/2 butter). ( I have made it both ways both turn out good) vanilla, and almond extract. Mix by hand.
Cream together then add powdered sugar gradually to creamed mixture.
Add 2-3 tablespoons of milk or enough to make it desired icing consistency.
Beat first 4 ingredients together.
Then add cornstarch, powdered sugar and vanilla.
Whip until fluffy (2 minutes).
If icing is too thin, add powdered sugar as desired.
Yield is approximately 4 cups.
Food coloring may be added for desired color.
Place all ingredients in a large bowl.
Add boiling water last.
Beat on high with electric beater for 10 minutes.
Spread on cake.
This makes enough icing for a large angel food cake or 2 or 3 cake layers.
Melt chocolate in top of double boiler.
Stir flour into chocolate.
Add milk a little at a time and blend well.
Cook over medium heat, stirring constantly, until very thick.
It should have the texture and consistency of thick pudding.
Cool completely.
In a large bowl, beat sugar, butter and vanilla until light and fluffy.
Gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.
Boil sugar and water without stirring until mixture spins 6 to 8-inch thread.
Keep pan covered first 3 minutes of cooking to prevent crystals forming on sides of pan.
Beat egg whites until stiff enough to hold a peak.
Pour hot syrup very slowly into egg whites, beating constantly; add flavoring.
Be sure icing is cool before adding fruits, nuts, etc.
nto greased pans. For this recipe I used two 8-inch
ecessary and frost with white Butter Icing.
WHITE BUTTER ICING.
Cream butter
Preheat oven to 375\u00b0.
Generously grease and flour 3 (9-inch) round cake pans.
Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally.
Cool. Beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar.
Continue beating until shiny, stiff peaks form.
Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy.
Stir in melted white chocolate.