Sunday, August 14, 2011

Caramel Frosting

1/2 cup butter (1 stick)
1 cup packed dark brown sugar
1/4 cup milk
2 cups sifted confectioners' sugar

Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar.
Remove from heat.
Beat confectioners' sugar into milk mixture until smooth.

*NOTE: The recipe states that "although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.

I bake a Duncan Hines Butter recipe cake mix in a 10 inch springform pan cool and remove from pan. poke holes in it with the handle of a wooden spoon and poor frosting over cake...YUMMMMMMMMMMMMM

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