White Chocolate Icing

1/4 pound White chocolate
3 tablespoons Flour
1 cup Milk
1 cup Sugar
1 cup Butter or margarine
1 1/2 teaspoons Vanilla

Melt chocolate in top of double boiler. Stir flour into chocolate.
Add milk a little at a time and blend well. Cook over medium heat
stirring constant ly, until very thick.
Cool completely. In a large bowl, beat sugar, butter and vanilla until light and fluffy.
Gradually add cooled chocolate mixture and beat until icing is the
consistency of whipped cream.
This will frost tops and sides of 2-9" layers.

Pineapple Fluff Frosting


2/3 cup Crushed pineapple -- drained
2 cups Sugar
3 Egg whites
1/4 teaspoon Light corn syrup
1/2 c. crushed pineapple, drained


Combine 2/3 cup pineapple, sugar, egg whites, and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed.
Place over rapidly boiling water, beat constantly with rotary beater, and cook 7 minutes, or until frosting will stand in peaks.,
Remove from boiling water and continue beating until thick enough to spread,
about 4 minutes.
Fold in 1/2 cup pineapple, which has been dried thoroughly between paper towels.
Makes enough frosting to cover tops and sides of two 9" layers.

Pudding Icing

1 cup Milk
1 package Instant Pudding (Small)
1/2 cup Butter/Margarine
1/2 cup Shortening
1 cup Powdered Sugar
1/2 teaspoon Vanilla


Mix together 1 cup milk and 1 box of pudding and let stand.
Mix together butter, shortening, powdered sugar and vanilla thoroughly.
Add both mixtures together and blend well. Will ice 2 9-inch cakes.

Peanut Butter Frosting


2 cups powdered sugar -- sifted
1/4 cup cream
1/4 cup butter -- softened
1/2 cup peanut butter
1/4 cup Honey roasted peanut butter
1/2 teaspoon vanilla extract


Cream butter and peanut butters together.
Blend in sugar, vanilla, and enough cream to make frosting spreadable.
Beat until light and fluffy.
Makes sufficient to cover top of a 9" x 13" cake or two dozen cupcakes.

Mocha Fudge Icing

6 tablespoons milk
1 tablespoon instant coffee powder
1 1/2 pounds powdered sugar -- (6 cups)
approximately
3/4 cup unsweetened cocoa powder -- see note
3/4 cup shortening

Heat milk in a glass measuring cup in the microwave or in a small pot on
the stovetop until warm. Stir in coffee powder; let coffee dissolve
. Pour sugar into large bowl of an electric mixer.
Stir in cocoa powder until well blended.
Pour in milk; beat on low speed until sugar is moistened.
Gradually add shortening, beating on medium speed.
When all shortening is incorporated, turn speed to high and beat
3 to 4 minutes longer.
If necessary, add more sugar to thicken icing.
Add more milk or water if icing is too thick.
Yield: Enough to fill and frost two 9-inch layers.