| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Frosting | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Heavy whipping cream; cold |
| 1/4 | c | Sugar |
| 2 | tb | Cocoa |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
From: Molly Rood <MissNinja@AOL.COM> Date: Sun, 7 Jul 1996 17:19:26 -0400 Recipe By: Mom Jones Mix (do not whip) all ingredients in a bowl. Set in the refrigerator to chill for at least 2 hours. Then beat until mixture is so thick it holds it's shape and will stand in peaks. This makes enough frosting for top, sides and between layers of 3 layer cake, even when you use a generous hand. Note: Pop cake in refrigerator after frosting to allow to set. Store cake in refrigerator so frosting will not spoil. NOTES : I found this recipes to be enough to frost a 3 layer cake, but only a thin coating. As this is a decadant recipe, I double it and frost the cake with about 1/4 to 1/2 inch of frosting between layers.... you still have enough to frost top and sides with about a 1/4 inch layer. It looks very professional this way and I always get rave reviews at work when I've brought in a dark chocolate cake with this frosting. EAT-L Digest 6 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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