Mahogany Icing


2 cups Powdered sugar
4 teaspoons Cocoa
1 teaspoon Vanilla
2 tablespoons Strong coffee
2 tablespoons Melted butter



Sift sugar. Combine with butter, flavoring, cocoa, and coffee. Beat until smooth.

White Mountain Frosting

1 1/2 cups Sugar
1/2 cup 7-Up
2 Egg whites -- room temp
1 tablespoon Light corn syrup
1/4 teaspoon Cream of tartar
1 teaspoon Vanilla

Combine all ingredients except vanilla in top of a double boiler over boiling water.
Beat on high speed with an electric mixer until stiff peaks form.
Remove from heat. Add vanilla and beat 1 minute.

BUTTER CREAM FROSTING

Enough for a 9-by-13-inch cake or a 2-layer cake



1/3 cup butter
4 cups powdered sugar
1/4 teaspoon salt
2 to 3 tablespoons milk
1 teaspoon vanilla extract


In a large bowl, cream the butter. Add the rest of the ingredients. Beat until smooth. If necessary, thin with a little more milk.

Chocolate Butter Frosting


2 tablespoons melted butter
3 tablespoons cocoa
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk


In a medium size bowl, sift powdered sugar and cocoa together. Add melted butter and 1 tablespoon milk and enough more milk to make a good spreading consistency. Spread on cooled brownies.
Nana's Tip: Try sprinkling brownies with finely chopped nuts.

Chocolate Blender Frosting

Put 1 cup of granulated sugar in a blender. Cover and blend on high speed for a minute. (It will start to look much like powdered sugar).

Add 3 - 1oz. squares of unsweetened chocolate - cut in small pieces - 2/3 cup of evaporated milk - 1 tsp. vanilla and a dash of salt.

Blend on high speed about 3 minutes or until spreading consistency. The blender will change sounds and you will be able to tell it is ready.

It stays very soft and delicious even after 3 - 4 days. Be sure to cover as any other cake you want to keep fresh. I spray a piece of foil lightly with a non-stick spray to keep the foil from attaching to the frosting.