Category: Desserts

1 1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1 1/2 cups egg whites (about 10 eggs)
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar

FROSTING
1 1/2 cups whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional

Sift Together confectioners’ sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time. Spoon into an ungreased 10 inch tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375º for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves, if desired.

Yield: 12-16 servings.

Instructions:

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

NOTE: Changes in Wilton’s traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

1 1/4 cups milk
2 cups sugar
2 tbsp. cocoa
Butter

Bring the above ingredients to a boil, stirring constantly. Boil till what you consider the right thickness.

1 can milk (very cold)
1 box jello
1 cup pineapple juice
1/2 cup sugar

Bring jello, juice, and sugar to boil. Cool.
Whip can of cream (must be very cold). Put cooled jello into whipped cream.
Place this in vanilla wafer sheets (3).

1/3 cup sugar (white)
1/4 cup corn starch
1/8 teaspoon salt
2 3/4 cup milk

Bring to boil and boil for 1 minute. Remove from heat and add:

2 tablespoons margarine
1 teaspoon vanilla

1 3/4 cup sugar
1 cup oil
3 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1 teaspoon salt
3 teaspoons cinnamon
2 cups chopped apples
1 cup chopped nuts

Combine ingredients listed above. Bake at 350 degrees for about 45 minutes. Sprinkle with powdered sugar.

3 cups pumpkin
3 eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
1 cup sugar

Cook pumpkin and drain. Cook crust.
Put mixture into cooked crust and bake for 45 minutes in 350 degree oven.

2 cups white sugar
4 tablespoon cocoa
1 stick margarine
1/2 cup milk

Bring to boil for 1 1/2 to 2 min.

Add:
1/2 cup peanut butter
2 1/2 cups oatmeal

Stir well till blended. Drop on wax paper.