Plenty Sweet Life

Grandma's Recipes One By One!

A Special Birthday Cake with Raspberry Buttercream

My middle child turns 30 in April. In lieu of big 30th birthday bashes, she and her circle of friends, most of whom turned 30 this year, all traveled to Costa Rica to celebrate their birthdays. Since her birthday was to be celebrated with us at home before she left on her trip, she requested a certain home cookin’ birthday dinner instead of going out for dinner, and when it came to what kind of cake she wanted? “Surprise me,” was all she said. Well, she should know better. I decided to make A Special Birthday Cake with Raspberry Buttercream because I know she likes lemon, and I know she likes raspberry. I made a white cake from a mix (yes – I know – she was also appalled that the cake was from a mix and not homemade, but it didn’t really matter in this case), used the recipe for Lemon Meringue Pie #2 for the filling, and then for the frosting I made a Raspberry Buttercream, which is a basic buttercream made with raspberry jam. It’s easy to do and it’s amazingly delicious.

Here is the recipe as I made it:

Raspberry Buttercream

(I doubled this recipe because it didn’t seem to make a lot.)

Mix together:

1 cup butter, softened

3 1/2 cups powdered sugar

1 Tablespoon milk

1 teaspoon vanilla

Mix until well combined.

Add:

1/3 cup raspberry jam

Mix well.

I used 9 inch cake pans for the layers, and I thought they got a bit thin, so I used 2 cake mixes and made 4 layers  – using 3 of them for this cake (saving one layer for a treat at another time). You can see the lemon filling, where I used the filling for Lemon Meringue Pie #2. Another plus – the lemon filling was made in the microwave. Easy. You can barely see it, but at the very top of the cake, I put a wooden skewer through from top to bottom to hold it together. I then put it in the refrigerator overnight. It chilled nicely and was good and solid to frost it the next day.

I put on a crumb coat of frosting first, filling in the sides of the layers where there were some gaps. Next – a nice layer of frosting covering everything. The skewer stayed in until I was ready for the final frosting coat, then I took it out.

My intention was to make this a Rose Cake, but this was a double batch of the frosting and I didn’t have quite enough to put roses on the whole cake. Instead of making ANOTHER batch of frosting,  I just put roses on the top.

I had to make a special little banner for the special birthday. To make the banner, I just cut out flags from pretty paper, used stickers to spell the words, put a spot of hot glue on the back and laid the string right on top of the glue. Then I just tied the string onto two wooden skewers.

When the birthday girl said, “surprise me”? I had to put on an extra little surprise of a baby picture – and she’s wearing a party hat! So cute! The baby picture was cut out, I glued on the party hat and embellishments, hot glued the whole photo onto a wooden toothpick, and that’s it!

Oh my. The lemon filling went perfectly with the raspberry in the frosting.

This was a special birthday cake for a special birthday and wow – was it tasty! Sometimes it works to mix and match recipes – depending on the occasion. Give this a try. This Special Birthday Cake with Raspberry Buttercream was easy to make and it was amazingly delicious. Happy Birthday!

 

 

 

 

 

 

 

 

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Bundt Cake and Happy Valentine’s Day!

Happy Valentine’s Day, everyone! Today I’m sharing a photo of one of Grandma’s valentines that she received when she was a girl. The main colors in Grandma and Grandpa’s house were blue and yellow, so years ago, when I saw this valentine of Grandma’s, I made it into a hanging glass piece for her (we may have to explore making some glass ornaments at a later time). I love the little cupid sitting in the middle of that yellow rose.

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She’s so cute, and the sentiment is so sweet!

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It’s so special that Grandma kept her old cards – they meant a lot to her.

Today’s recipe is one that’s quick and easy and great for a last-minute treat. This Bundt Cake recipe can be changed to anyone’s preferences or any holiday flavor. You can use any kind of cake mix and any kind of instant pudding to make your own flavor combinations. I have made this with chocolate cake mix and chocolate instant pudding – for my mom and her chocolate habit – and I’ve made it with a yellow cake mix and butterscotch instant pudding – for my butterscotch loving son. Pick some interesting flavors and make it your own – you can’t go wrong with this one.

bundt-cake

This cake is ridiculously quick and easy.

Here is the recipe as I made it:

Bundt Cake

Mix together:

1 box of cake mix (I used strawberry)

1 box of instant pudding (I used white chocolate)

4 eggs

3/4 cup water

1/2 cup oil (I used canola)

Blend on medium speed for 3 minutes or as directed on cake mix box.

Bake at 350 degrees for 50 minutes.

Cool in pan on a cooling rack for 25 minutes.

Turn out onto cooling rack to cool completely.

Drizzle with glaze of your choice.

I used this glaze –

Powdered Sugar Glaze:

2 cups powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla

Juice of half a lemon or enough to be able to drizzle the glaze over cake.

Drizzle glaze over top of cake.

Sprinkle with decorations, if desired.

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DON’T FORGET to butter your bundt pan – only if you want the cake to come out of the pan. Then pour the batter in.

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It comes out of the oven so puffed and pretty. After waiting the 25 minutes, it popped right out of the pan! Yay!

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I put the glaze into a disposable piping bag and didn’t even use a tip. Just a cut across the bottom of the bag, squeeze out the glaze, and just toss the bag. Easy clean up!

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Once you get the glaze on, be quick about putting on the sprinkles or the glaze could already be drying and you’ll end up with sprinkles rolling all over the kitchen floor. Not that I really know anything about that. Maybe.

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Just look at it. Oh boy.

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The flavor combination of strawberry and white chocolate was absolutely delicious! This recipe is one to have in your permanent collection. I love that you can tweak it for any holiday or anyone’s taste – any flavors, any colors, any decorations. It’s so easy, so good, and can be made to your specific taste. Your valentine is going to be very, very happy!!!!

 

 

 

 

 

 

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Chocolate Cake (Cupcakes) with Fluffly White Frosting

This recipe says Chocolate Cake, but I decided to make cupcakes with it. I also found a card that has Fluffy White Frosting on it. Let’s put the two together and call them Chocolate Cake (Cupcakes) with Fluffy White Frosting. The writing looks old, but I don’t know if this recipe for Chocolate Cake came from one of Grandma’s sisters or from her mother. I love how it says “never a failure” and “has been tested” at the bottom of the card! So funny – and “oh, the vanilla”! It’s almost like whomever was writing out the recipe was just talking to Grandma. I have to say, about the Fluffy White Frosting, that this was a staple during my childhood. My mom almost always made my birthday cake and put this frosting on it! This recipe is a particularly easy one.

Chocolate Cake #2

Fluffy White Frosting

Is there really anything better than chocolate cake and fluffy white frosting! That just screams “party”, birthday or otherwise!

Here is the recipe as I made it:

Chocolate Cake

1 cup sugar

1 cup sour cream

2 eggs

2 cups flour

1 teaspoon baking soda in hot water (it doesn’t say how much water, of course, so I used 1/4 cup)

2 squares chocolate (I used unsweetened), melted but not hot

Dump all together and beat for about 7 minutes.

Oh – the vanilla (I used 1 teaspoon)! Ha!

Bake at 350 degrees for about 20 minutes (for cupcakes). I would say about 30-35 minutes for a cake. There isn’t a time or temp on this one again! Ugh! We’re just supposed to know these things!

Fluffy White Frosting

1 egg white

3/4 cup sugar

salt

3 Tablespoons water

1 teaspoon syrup (I assumed they meant white corn syrup here, so that’s what I used)

Beat at 7 or 8 speed on mixer for 1 minute.

Then over boiling water, beat 4 minutes more.

Add vanilla (I used 1 teaspoon) and beat 1 more minute.

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This recipe makes a nice, thick batter.

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I love that the cupcakes came out of the oven so pretty and perfectly rounded on top! I think next time I would cut back a couple of minutes on the beating time – there were some tunnels and holes in the cupcakes and maybe the newer mixers are more powerful than they used to be.

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Here is my lovely double boiler – I use a glass bowl over about an inch of boiling water in a saucepan. The mixture seemed a bit runny at first, but came together perfectly in the end.

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This frosting is so smooth and wonderfully creamy.

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Yes – chocolate cake with fluffy white frosting. One if my all-time favorites. It definitely feels like my birthday – only my birthday is in December! These were so easy to do and fast to make! Your family and friends will love them! But you don’t need to wait for a party to make these – birthday or otherwise! On second thought, make up a batch of these and go ahead and have a party. Why not?

 

 

 

 

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Chocolate Rose Cake

Today is my mom’s birthday! And that means only one thing – chocolate birthday cake. This year I went with a chocolate cake mix for the cake. I know, I know, it’s shocking that I used a mix. My kids were absolutely flabbergasted!!! But we went to celebrate a bit early over the weekend, and this was going to be a busy day – we painted her living room, dining room, and entry. In addition to that, we brought birthday dinner, presents, and cake! Birthdays were always a big deal to my mom and therefore, her children, and grandchildren, too. This is a photo of the birthday girl when she was about 8 years old. It’s so cute – I just love it!

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I don’t know if she was a chocolate fanatic when she was this age, but she sure is now! This birthday cake should satisfy her never-ending craving for chocolate. There can’t possibly be a more chocolaty cake and frosting than this one. I’ve been making this fudgy frosting for a few years, and I’m so sorry, but I can’t remember where I found the recipe. You can find a tutorial for making the roses on the blog iambaker.net.

Here is the recipe as I made it:

Chocolate Rose Cake

For cake:

Two layers of chocolate cake, either using a mix or the recipe of your choice.

For Chocolate Frosting:

3 sticks butter, melted

2 cups cocoa

8 cups powdered sugar

1/3 cup milk

1 Tablespoon vanilla

Melt butter and stir in cocoa.

Alternately add powdered sugar and milk.

Beat on medium speed.

Add more milk, if needed.

Stir in vanilla.

Makes about 6 cups.

This needs to be a bit stiff for the roses.

I used a Wilton 1M tip and a disposable piping bag to make the roses.

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Use strips of waxed paper under the bottom layer to keep the plate (or in this case, the cardboard) clean when frosting the cake.

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After using some of the frosting as a filling between the layers, put on a thin layer of frosting covering the entire cake. This helps the roses stick to the frosting instead of the cake, which has crumbs on the surface, making the roses likely to fall off.

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I always keep a package of disposable piping bags in my cupboard, because I hate to clean out the plastic re-useable bags. Cut the tip of the bag large enough for putting the tip into without popping it out of the hole.

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Put in your frosting, twist the top shut, and off you go. You can always practice on a plate or piece of parchment paper first, so you can get used to the feel of the bag.

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Make the roses as big or as small as you want and just fill the surface with roses. Don’t forget to remove the waxed paper before serving! If you want to know how to make the pretty glass pedestal, you can check my post about that here.

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If you find that you have some holes, just fill in with frosting any way you can. This really isn’t very hard to do, and it’s so beautiful and so special.

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It went over well – it was a big day and we were pretty tired after all of the painting, but no body, especially my mom, was too tired for cake. This cake is so beautiful and chocolaty and fudgy – just perfect for the special chocoholic in your life! Happy Birthday, Mom!!

 

 

 

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Chocolate Cake with Quick as a Wink Chocolate Frosting

I made this chocolate cake and ice cream for my husband’s birthday. He LOVES and has to have the SAME birthday cake every year and usually opts for Jenny’s Cake with Chocolate Frosting, but this year I talked him into trying these two recipes from Grandma’s file. Chocolate Cake with Quick as a Wink Chocolate Frosting are two great recipes to make for anyone’s birthday cake!

Chocolate Cake

Quick As A Wink Chocolate Frosting

This frosting recipe came off of a card that actually has 3 different frosting recipes on it!

Here is the recipe as I made it:

Chocolate Cake with Quick as a Wink Chocolate Frosting

Put all together in mixing bowl and beat for 7 minutes:

1 cup sugar

1 cup sour cream

2 eggs

2 cups flour (scant)

1 teaspoon vanilla

1/2 cup salt

2 squares baking chocolate, melted

1 teaspoon soda in hot water (there is no amount for the water, so I used about 1/2 cup)

There is no temperature or time to bake, either, so I baked the cake at 350 degrees for 20 minutes.

Quick as a Wink Chocolate Frosting

Combine and melt:

6 ounces chocolate chips

2 Tablespoons butter

3 Tablespoons milk

Stir in:

1 cup powdered sugar, sifted

Beat until smooth.

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At first when mixing these ingredients, the baking chocolate looks like it’s not going to mix in. It kind of looks like chocolate chip batter, but the hot water (and make sure it’s HOT) and mixing it so long helps the chocolate incorporate.

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I’m not sure about this cake – it looks kind of flat and rubbery.

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This frosting has the “Good” connotation – and it is good and fudge-y! Spread it quickly because it is so fudge-y – it firmed up fast.

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The cake didn’t rise as much as I thought it would (it’s dense and almost looks like a brownie) – you can see the bubble holes in it – I’m not sure if I did something wrong.

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This cake and frosting is delicious!! You can find a recipe for home-made ice cream here, because as we all know, you can’t have birthday cake without the ice cream!

 

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Carrot Cake with Cream Cheese Icing

We have a daughter with a birthday in April. When I asked her what kind of cake she wanted for her birthday this year, she said carrot cake. This Carrot Cake with Cream Cheese Icing comes from the church cookbook that Grandma contributed to. This isn’t her recipe, but it’s a good one. It’s another one that’s so good and so easy. Those old church cookbooks are such a go-to for me. If I need a recipe for anything, I can usually find one in one of those. If you can find an old church cookbook, hang on to it. They really are the best: the best recipes, the best cooks, the best memories.

Carrot Cake with Cream Cheese Frosting

This recipe for carrot cake is the best I’ve ever had.

Here is the recipe as I made it:

Carrot Cake

Sift together:

2 cups flour

2 cups sugar

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon salt

Add:

1 cup oil (I used canola)

3 cups finely grated carrots

4 eggs

1 cup nuts, chopped (I used walnuts)

1 cup crushed pineapple

Mix well.

Add (optional):

1 cup coconut

1/2 cup raisins (I used raisins, but not coconut)

Bake at 350 degrees for 40-45 minutes in a 9″ x 13″ pan.

Can be baked in two 8″ round pans (it says that it will bake better in the middle with two smaller pans).

This is a very heavy and moist cake.

Icing

Mix together:

1 8 ounce package cream cheese, at room temperature

1/2 cup butter, at room temperature

3 1/2 cups powdered sugar (or 1 pound)

Spread on the cooled cake (can put 3/4 cup chopped nuts on top).

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Since this was a birthday cake, I made it in 8″ round pans to make it a layer cake.

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It just wouldn’t be carrot cake without cream cheese icing.

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This truly is a very heavy and moist cake.

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You can see that this cake is chock full of carrot, pineapple, and walnuts. It’s so pretty and so good! Try this traditional springtime cake. It’s the best!

 

 

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Can’t Fail Fudge or Frosting

Today I want to share a picture of my favorite sweethearts – my parents, who were high school sweethearts. They were in a class together when they were juniors, started dating, and the rest is history. My dad enlisted in the army and they were married in April of 1960.

Cant Fail Fudge or Frosting

They look ridiculously young – that’s because they were! They were only 20.

The recipe for today is in honor of my mom’s obsession with chocolate. Can’t Fail Fudge or Frosting sounded like the perfect chocolate valentine treat. Well, this one was kind of my first fail with these recipes. Yes – I failed with the recipe that says “can’t fail”. Sometimes I wonder if the amounts or sizes or consistency of ingredients has changed over the years. I decided to make this recipe as the “fudge” and not the frosting, and it didn’t work out so well.

Cant Fail Fudge or Frosting

Cant Fail Fudge or Frosting 2

This would be a GREAT frosting, but it didn’t make such a great fudge.

Here is the recipe as I made it:

Can’t Fail Fudge or Frosting

Combine in saucepan:

2 cups of cut up large or miniature marshmallows

1/2 cup evaporated milk

2 Tablespoons butter

3/4 cup sugar

1/2 teaspoon salt

Stir over medium heat until mixture comes to a full boil.

Boil hard for exactly 3 minutes, stirring constantly.

Remove from heat.

Add:

1 cup chocolate chips

Beat until chips melt.

Add:

1/2 cup nuts ( I didn’t add nuts)

1 teaspoon vanilla

Beat to blend.

Pour into greased 8″ x 8″ pan.

Chill.

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When I make this again, I’d add a few more marshmallows to maybe make it a bit more firm.

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Everything seemed ok when mixing all the ingredients . . .

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Looking good and firm coming out of the refrigerator . . .

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Totally soft. I was able to get a few hearts cut out, and, I might add, it didn’t stop my family from finishing off this fudge. It did stick to the waxed paper (yeah – duh – use parchment  next time) but they found a way to be able to eat it. I think there was a spoon involved. The fudge was delicious and would make a VERY delicious frosting. I think I need to try again and use more marshmallows. That may help. Yes – I’ll try again – more fudge is NOT a bad thing.

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Chocolate Cake with Coffee Butter Cream Frosting

The recipe for today is another old one that’s written in fountain pen. Grandma got this recipe from one of her sisters. This photo is of these two sisters (Grandma is on the left) and one of their little brothers. Photos back then were so formal and this one is so casual. We don’t always get a peek at the informal part of their lives because photos were mostly for special occasions. It looks like they’re playing with dolls and nobody’s paying attention! They were practicing for the day when they’d have their own families and “dolls” to love and care for. They did a lot of practicing and it paid off. I love this summer time picture of them with their summer dresses and bare feet and their bob haircuts and big hair bows! So cute!

grandma and lajla

At this point they didn’t think about the fact that they’d grow up and share recipes, host family gatherings, and be close to each other their whole lives. Good thing they did a lot of practicing!

Chocolate Cake #2

Chocolate Cake #2b

This has a recipe for frosting at the end but I used a different one from Grandma’s recipe box instead. You get another bonus recipe with this one! There isn’t a baking temperature or time again – we should know this stuff!

Here are the recipes as I made it:

Chocolate Cake

Cream together:

1 1/4 cup white sugar

1/2 cup butter

Add to that:

2 egg yolks

Melt:

2 squares unsweetened chocolate

Cool a bit and add to creamed mixture.

Sift together:

2 cups all-purpose flour

1 teaspoon baking soda

Add to creamed mixture alternately with 1 cup milk, adding some flour last.

Fold in:

2 beaten egg whites

1 teaspoon vanilla

Put into pans or cupcake papers.

Bake at 350 degrees for 20-25 minutes for cupcakes.

A - Coffee Buttercream Frosting

A - Coffee Buttercream Frosting 2

Coffee Butter Cream Frosting

Cream together:

1/2 cup butter

1/2 teaspoon salt

4 cups powdered sugar

Beat in:

1 egg (you can use pasteurized if you’re want to, but I didn’t)

1 Tablespoon instant coffee

1/2 teaspoon vanilla

1 Tablespoon milk

Beat until smooth and creamy.

Add only enough milk to make it of spreading consistency.

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This makes a very creamy batter.

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I made cupcakes instead of a cake and they turned out just great. This made 19 of them.

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I used a tip and piping bag to frost the cupcakes. I think it’s faster and easier than doing it with a spreader. She says on the recipe that it makes a big batch of frosting, but I used it all and on the final cupcake, had only enough to do half of it.

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This is a great scratch cake recipe. It’s my new favorite. The texture of the cake is great, not too heavy, and the frosting is delicious. I love the flecks of coffee granules you can see in the frosting. You should really try this one. It’ll be one of your favorites, too!

 

 

 

 

 

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Magic Choc-O-Nut Cake and Chocolate Frosting

Today is my mom’s birthday!

Happy Birthday, Mom!

Bday xcard

Isn’t she a cutie?!!!!!

She’s coming to our house for the weekend so of course, I had to make a birthday cake.

I found a cake recipe and a corresponding frosting recipe in Grandma’s file.

I have never seen either of these recipes before, but they are both chocolate.

Anyone who knows my mom knows that this is absolutely necessary for her – chocolate.

I have a funny story about this cake.

The recipe is kind of confusing.

Why does it have the word “magic” in the name and why does it say “choc-o-nut” if there are no nuts involved.

Since I had to figure out the instructions myself, I put the vanilla batter in the bottom of the two layer cake pans and added the melted chocolate to the rest and put that in on top of the vanilla batter.

I was still wondering about the magic and nuts.

So after putting the pans into the oven, I finally decided to “Google” it.

This is the ONLY reference to this cake recipe that I could find.

choc-o-nut cake

It was for sale on Amazon – a Gold Medal Flour ad from 1936.

1937 being the year that Grandma and Grandpa were married, maybe she’s had the recipe since then?

Well, my cake will not look a whole lot like the one on the ad.

I was supposed to make 3 layers, not 2!!!

It looks like the choc-o-nut part is the chocolate in the cake and then the coconut on the fluffy white frosting.

I still can’t figure out the magic part.

Magic Choc-o-nut Cake

Magic Choc-o-nut Cake 2

Frosting-Filling Recipe

This was an adventure – trying to figure it out!

Here is the recipe as I made it:

Magic Choc-O-Nut Cake

3/4 cup butter, softened

1 1/2 cup white sugar

3 eggs, separated

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla

2 squares (2 oz.) chocolate, melted

Cream butter and add sugar gradually, blend in well beaten egg yolks.

Sift together flour, baking powder, and salt.

Add to creamed mixture alternately with milk.

Blend in vanilla.

Fold in beaten egg whites.

Pour 1/3 of mixture into a well greased and floured 8″ round cake pan.

Blend chocolate into remaining batter, folding lightly.

Pour remaining batter into two other 8″ round cake pans – three cake pans total.

Bake at 350 degrees for 25-30 minutes.

Frosting or Filling Recipe

1 cup semi sweet chocolate morsels

1/2 cup milk

16 large marshmallows

1 cup heavy cream, whipped

Melt chocolate, milk, and marshmallows in a double boiler over simmering water.

Remove from heat and chill well.

Fold in whipped cream.

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It is a nice, thick batter and putting two layers of batter in was easy.

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This is wrong.

Make one vanilla layer of cake and two chocolate layers of cake – three cake pans.

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Here is my makeshift double boiler for making the frosting – a glass bowl over simmering water in a saucepan.

I was concerned that it would be a sticky mess with the marshmallows but they melted nicely.

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The frosting is pretty soft at first – almost like a mousse.

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I put the whole cake in the frig and let it firm up before cutting.

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You can see that it still kind of looks like three layers.

I have the vanilla layers facing each other.

You can find instructions on how to make the glass pedestal the cake is on here.

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It’s a light, delicious cake.

I think it turned out great, even with my problem understanding the recipe.

No coconut but plenty of magic!!

Happy chocolate, I mean, Happy Birthday, Mom!

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Raisin Caramel Bars with Caramel Frosting

This recipe for Raisin Caramel Bars seemes a bit old fashioned.

Who makes anything with raisins anymore?

It might have been a recipe from around the time that this picture was taken.

Gma Johnson, Goldie, Lajla, Ardis, MJ

These are the women in grandma’s family – her mother and sisters.

Grandma’s the taller one on the right.

She told so many stories of her growing up years.

Growing up on a farm, they had a lot of chores to do.

I remember that one of her least favorite chores was picking bugs off of the potato plants in the garden.

They carried a can of kerosene to put the bugs in.

Then they would come inside for 3:00 coffee and a snack.

Raisin Caramel Bars

Note that this recipe has the “Good” connotation.

I know I’ve said this a lot, but this may be my favorite recipe so far.

I also hate it when people overuse the word “amazing”, but that was the first word that came to mind when tasting these bars – amazing.

Here is the recipe as I made it:

Raisin Caramel Bars

Boil for 10 minutes:

1 cup raisins

2 cups water

Add:

1/2 cup butter

Cool and add:

1 cup white sugar

1 3/4 cup all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

Bake at 350 degrees for 35-40 minutes.

Frost with a caramel frosting.

This recipe for Caramel Frosting was another one that was in Grandma’s recipe file.

Caramel Frosting

Caramel Frosting 2

This recipe also has the “Good” connotation.

I think they both could have had the “Very Good” connotation.

That’s just my personal opinion. Ha.

Caramel Frosting

Melt 1/2 cup butter in a large pan.

Blend in 1 cup firmly packed brown sugar and 1/4 teaspoon salt and cook on low heat for about 2 minutes, stirring constantly.

Add 1/4 cup milk and continue stirring until mixture comes to a boil.

Remove from heat and gradually blend in 2 1/2 cups sifted powdered sugar.

Add 1/2 teaspoon vanilla and mix well.

Thin with a small amount of cream if necessary.

Frosts an 8″ or 9″ layer cake.

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This is the batter before and after baking.

These bars smell heavenly when baking – just a warning!

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You could almost use this frosting as a fudge – it’s that good.

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The frosting really takes these bars to a different level.

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Another recipe just right for 3:00 coffee.

Amazing.

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