| 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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