Actually the best icing recipe is yet to come, I’ll reveal that secret later. But I’ll tell you that it includes chocolate, a lot of chocolate.
Oh and sorry lovelies, the whole milk vs. 2%-fat free will have to wait. I’m so torn!
Alright, this icing recipe (do you say icing or frosting?) is a classic. It was a family favorite growing up. My mouth waters just thinking about it…
1c packed brown sugar
About 2 1/2c powdered sugar
1. Melt margarine, add brown sugar.
2. Boil over low heat 2 min. stirring
3. Add milk. Keep stirring until
it boils again.
4. Remove from heat and let cool.
5. Add powdered sugar gradually beating
after each addition until correct
Now I should warn you, whenever I frost a two layer cake with this it tends to…slide. I haven’t taken the time to figure out how to fix it yet, but at least make sure your cake is completely cool before frosting.[/print_this]
The picture of the cake above is from my birthday this year, beginning of August. The actual cake was a yellow rum cake. Imagine, rum cake with caramel icing. It’s as tasty as it sounds my friends. In fact I’m tempted to make one, my husband’s birthday is coming up…