Chocolate Glaze

NEED: 2 squares of unsweetened chocolate ( 1 ounce each) 2 tablespoons butter 1 cup powdered sugar 3/4 teaspoon vanilla 2 tablespoons of hot water Heat chocolate and butter over low heat until melted. Remove from heat, stir in powdered sugar and vanilla. Stir in water, a teaspoon at a time, until glaze is at desired consistency. Makes enough for one 8 or 9 inch layer. Enjoy!

Creamy Glaze

NEED: 1/3 cup butter 2 cups confectioners ( powdered) sugar 1 1/2 teaspoons vanilla ** 2 to 4 tablespoons of hot water Heat butter in saucepan until melted. Slowly stir in powdered sugar and vanilla. Add water, 1 tablespoon at a time, until glaze is of desired consistency. Enough for one angel food cake or 12 cup bundt cake **for lemon or orange glaze -- add 1/2 teaspoon of grated lemon or orange peel to melted butter and substitute lemon or orange juice for the vanilla and water. Enjoy!

White Mountain Frosting

NEED: 1/2 cup sugar 1/4 cup light corn syrup 2 tablespoons water 2 egg whites 1 teaspoon vanilla Stir sugar, corn syrup and water in saucepan. Cover and heat to rolling boil over medium heat. Uncover and boil rapidly until candy thermometer reads 242 degrees or a small amount of mixture forms a firm ball well dropped in cold water. While mixture boils beat egg whites until they form stiff peaks. While mixing with a electric mixer at medium speed pour hot syrup, very slowly, into egg whites. Add vanilla and beat on high until stiff peaks are formed. Will frost two 8 or 9 inch layers or one 9 x 13 inch cake. Enjoy!

Quick Fudge Frosting

NEED: 1/2 cup sugar 2 tablespoons cocoa 2 tablespoons butter 1/4 cup milk 1 tablespoon light corn syrup 1/2 cup confectioners ( powdered) sugar 1/2 teaspoon vanilla dash of salt Stir sugar and cocoa in saucepan. Add butter, milk, corn syrup and vanilla. Heat to boiling, stirring frequently. Boil vigorously, stirring occasionally for 3 minutes. Allow to cool. Blend in powdered sugar and vanilla until smooth. This makes enough to frost one 8 or 9 inch layer. Enjoy!