| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Frostings, Holidays, Chocolate |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 5 |
c |
Powdered sugar; sifted |
| 2 |
|
Egg whites; unbeaten |
| 2 |
tb |
Cream; about |
| 1 1/2 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
|
|
Orange coloring |
| 2 |
oz |
Unsweetened Chocolate; melt |
| 4 |
ts |
Cream; about |
INSTRUCTIONS
PATTI - VDRJ67A
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
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”