BUTTERCREAM ICING FOR CAKE DECORATING

Ingredients:

• 1 heaping c. nonfat dry powdered milk
• 1/2 c. cool tap water
• 2 c. solid Crisco shortening
• 2 tbsp. meringue powder
• 1/2 tsp. almond (must be clear flavoring for really white frosting)
• 1 1/4 tsp. vanilla (must be clear flavoring for really white frosting)
• 2 to 2 1/2 lbs. confectioners sugar (sift if lumpy)

Instructions:

Beat for 5 minutes. Store airtight in the refrigerator. Keeps for months. If you want chocolate (or brown) frosting, add cocoa to taste.

VANILLA BUTTERNUT CAKE

Ingredients:

• 3 c. sugar
• 2 sticks margarine
• 1/2 c. Crisco
• 6 eggs
• 3 c. flour
• 1/2 tsp. salt
• 1 c. milk
• 4 tsp. butternut vanilla flavoring
• Nuts

Instructions:

Cream together sugar, margarine and Crisco until very smooth. Add eggs, one at a time, beating until smooth after each. Next add flour with 1/2 teaspoon salt alternating with 1 cup of milk, ending with flour. Fold in flavoring and nuts by hand. Pour into greased tube pan. Put in cold oven and set temperature at 325 degrees. Bake 1 hour and 45 minutes. Do not open oven door during baking. Remove from pan immediately.

PEANUT BUTTER CAKE

PEANUT BUTTER CAKE

Ingredients:

• 1/3 c. shortening
• 1 c. brown sugar
• 1/2 c. peanut butter
• 2 eggs
• 1/2 c. brown sugar
• 1 c. milk
• 1 tsp. vanilla
• 2 c. flour
• 1/2 tsp. salt
• 2 1/2 tsp. baking powder

Instructions:

Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well. Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.