|Broiled Coconut Frosting||Jonnye's Sheet Cake Frosting|
|Cream Cheese-Pecan Frosting (2)||Lemon Butter Icing|
|Fresh Orange Icing||Never Fail Caramel Frosting|
|Jello Seven-Minute Frosting|
8 oz. cream cheese softened 4 tbsp. butter 2 cup icing sugar 1/2 tsp. lemon extract 1/2 cup chopped pecans
Combine all ingredients except pecans. Beat until smooth. Spread cake layers with frosting, then pecans.
Cream together: 1 8-oz package cream cheese, softened 4 tbsps. softened butter or margarine Beat in: 1 tsp. vanilla, dash of salt Gradually add: 2 1/2 cups sifted, powdered sugar; Blend in well. Stir in 1/2 cup chopped pecans
3 tbsp. soft butter or marg. 1 1/2 cup sifted icing sugar 1 1/2 tsp. lemon juice 3/4 tsp grated lemon rind 1 tbsp. water approx.
Combine all ingredients. Blend.
Boil: 1 stick margarine 4 tbsp. cocoa 6 tbsp. milk
Add 1 lb. powdered sugar and 1 tsp. vanilla Frost while hot.
31/2 tbsp. Jello (any flavour) 1/2 cup hot water 1 1/4 cup granulated sugar 2 egg whites unbeaten dash of salt
Dissolve Jello in water in top of double boiler. Add sugar, egg whites and salt. Beat mixture for about one minute with rotary or electric beater until well mixed. Place over rapidly boiling water. Beat constantly about 7 minutes or until frosting stands up in peaks. Transfer to another bowl and beat about one minutes or until thick enough to spread.
3 cups icing sugar 3 tbsps. orange juice 1/3 cup butter 1 1/2 tbsps. orange rind
1 1/2 cups brown sugar 3/4 cup cream 2 tsp. butter 1/2 tsp. vanilla
Add sugar, cream and butter in a heavy saucepan. Stir until dissolved. Boil over low heat until soft ball stage. Cool slightly. Add vanilla and beat until creamy. Frost cake immediately.
1/4 cup butter or margarine, melted 1/2 cup packed brown sugar 2 tbsp. milk 1/4 cup chopped walnuts 3/4 cup shredded or flaked coconut
Combine all ingredients. Spread evenly over cake. Broil 3 to 5 minutes until frosting becomes bubbly. Cake may be served warm or cold.