| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Chocolate, Frostings, Holidays |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Butter |
| 5 |
c |
Powdered sugar, sifted |
| 2 |
|
Egg whites, unbeaten |
| 2 |
T |
Cream, about |
| 1 1/2 |
t |
Vanilla |
| 1/4 |
t |
Salt |
|
|
Orange coloring |
| 2 |
oz |
Unsweetened Chocolate, melt |
| 4 |
t |
Cream, about |
INSTRUCTIONS
Cream butter; add part of sugar gradually, blending after each
addition. Add remaining sugar, alternately with egg whites then with 2
tablespoons cream until of right consistency to spread. Beat after
each additioa until smooth. Add vanilla and salt. Divide frosting in
two parts. To one part add orange coloring to give an orange shade and
spread betveen layers of cake, reserving about 1/4 for pumpkin
decoration. To remaining untinted frosting, add chocolate; then add 4
teaspoons cream until of right consistency to spread. Spread chocolate
frosting on top and sides of cake Decorate top with jack-o'-lantern,
made of orange-tinted frosting. Makes enough frosting to cover tops
and sides of two 9" layers and for decorating. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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