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Results 101 - 110 of 150 for not too sweet frosting
Melt 5 squares Baker's unsweetened or semi sweet chocolate; sit aside to cool. ... ingredients along with 2 tbsp. milk for smooth consistency.
Preheat oven to 350 degrees. Lightly grease bottom only of 9x13 inch pan. In large bowl, blend Packets 1 and 2 and next 3 ingredients until ...
Melt the chocolate pieces and ... Beat in enough sugar gradually until frosting is of spreading consistency. Frosting for 2 layers or 1 tube cake.
Preheat oven to 375 degrees. In the large bowl of an electric mixer, combine the flour, 1/4 cup sugar, 1 egg and 1 cup butter. Mix at low ...
105. SOUR CREAM FROSTING
Melt chocolate pieces and butter over hot, not boiling, water; remove from hot ... consistency; beat well. Frost tops and sides of two ... or 10-inch tube cake.
Combine sugar and evaporated milk in medium saucepan. Cook to 234 to 240 degrees on candy thermometer, soft ball stage, stirring ...
Melt chocolate pieces and butter over hot, not boiling, water. Remove from heat ... in enough sugar to make frosting of spreading consistency.
108. EGYPTIAN FROSTING
Boil together 5 minutes and add 1 cup raisins which are boiled until soft. Drain off water. Pour over cake and melt 3 squares chocolate. ...
Melt chocolate over very low heat. Gradually blend in sour cream. Ready to spread.
110. FLUFFY FROSTING
Soften gelatin in 2 teaspoons ... continue to beat for another few minutes until frosting stands in peaks. For best results use within 2 hours.
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