| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Chicago | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Walnuts; coarsely chopped |
| 2 | tb | Butter or margarine; softened |
| 1/2 | c | Brown sugar; firmly packed |
| 2 | tb | Cocoa |
| 2 | tb | Cream |
INSTRUCTIONS
Creme butter, brown sugar and cocoa until fluffy add creme. Stir in chopped nuts. Spread lightly over a cake after it has cooled in pan 10 to 15 minutes. Place cake in broiler with top of frosting about 4-inches away from heat source. Broil about 1 minute or until frosting bubbles. Watch closely to avoid scorching. Enough to frost top of 8-inch square cake. Recipe by: CHICAGO CULINARY INSTITUTE 1950 Posted to recipelu-digest Volume 01 Number 551 by ctlindab@mail1.nai.net on Jan 18, 1998
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