Charlotte’s Kitchen

Archive for the ‘Frosting’ Category

Ingredients:

1        plain spice cake (18.25 ounce)

1        (3.4 ounce) vanilla instant pudding mix

1        cup pumpkin, canned or fresh mashed

1/2    cup oil (canola)

1/2    cup water

3        large eggs

1        teaspoon Watkins Cinnamon

1/2    teaspoon Watkins Ginger

1/2    teaspoon Watkins Nutmeg, optional

1/2    cup pecans, toasted, optional

Directions:

Mix as for cake mix and bake at 350 degrees in a 13 x 9 pan for 32 to 35 minutes.

Cream Cheese Frosting:

1        8 ounce cream cheese

1        stick (8 tablespoons butter softened and room temperature)

3        cups 10 x sugar

1        teaspoon Watkins Vanilla

Directions:

Mix and frost cake.

Ingredients:

1        cup sugar

1/3    cup water

1/4    teaspoon cream of tartar

2        egg whites

1        teaspoon Watkins Vanilla

Directions:

In a saucepan combine sugar, water, and cream of tartar.  Cook and stir till bubbly and sugar dissolves.  In a small mixer bowl combine egg whites and vanilla.  Add sugar mixture very slowly to egg whites, beating constantly with an electric mixer on high speed about 7 minutes or till stiff peaks form (tips stand up).   Frosts tops and sides of two 8- or 9-inch cake layers or one 10-inch tube cake.

My sister, Judy, made this frosting for the cake she made on Mother’s Day.

I don’t know the measurements for this recipe but you can experiment and see what you come up with.

Sour Cream

Confectioner’s Sugar

Cool Whip

Mix all of the above together and you will have a nice light frosting.

Ingredients:

1/4 cup Crisco
1/3 cup cocoa
1/4 teaspoon salt
1/3 cup milk
1 1/2 teaspoon Watkins Vanilla
3 1/2 cup confectioner’s sugar

Directions:

In a saucepan, melt Crisco. Remove from heat and add cocoa and salt. Stir in milk and vanilla. Put all sugar in a bowl. Add chocolate mixture to sugar. Mix at medium speed until smooth and creamy. Add 1 tablespoon more milk, if needed for good spreading consistency.