Alex's Mocha Melted Ice-Cream Cake with Chocolate Marshmallow Frosting

Alex and I are both business analysts on the same product team and although we almost never work together on projects, we're still very much a team. When I'm stuck on an issue, he is always there to help me work through whatever it is.

When Alex told me his birthday was coming up, I couldn't wait to make him something special. He said he didn't want anything too fussy, but something basic. I also managed to pry out of him that he wanted something made of cake, preferably chocolate, and maybe something with some coffee flavor.

I knew there would be a slew of recipes to choose from but this one really intrigued me. I really wanted to make a cake using melted ice cream! I decided to add a few mini chocolate chips to the batter, just for some extra chocolatey goodness. Happy Birthday Alex!


Incredible Melted Ice-Cream Cake
by Anne Byrn

1 package (18.25 ounces) plain white cake mix (one without pudding in the mix!)
2 cups melted ice cream, your choice of flavor (I used Häagen-Dazs coffee)
1 tablespoon instant coffee or espresso powder
3 large eggs
2/3 cup mini chocolate chips
Chocolate Marshmallow Frosting (see below)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. ( Or just use Pam wit Flour - I love this stuff!)

2. Place the cake mix, melted ice cream, instant coffee, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Add chocolate chips and mix just until it's best combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.

4. Meanwhile prepare the Chocolate Marshmallow Frosting.

5. Slide the cake onto a serving platter and pour the warm frosting over the cake (you will have a little extra). Let it stand for at least 10 minutes before serving.

Marshmallow Frosting
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows or 3/4 cup marshmallow fluff
4 tablespoons (1/2 stick) butter
1/4 cup whole milk or whipping cream
1 teaspoon pure vanilla extract

1. Sift the sugar and cocoa powder together into a large mixing bowl.

2. Set aside. Place the marshmallows, butter, and milk/cream in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 2 to 3 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.

3. Use at once to frost the top of the cake of your choice.
4. For the garnish, I used marshmallow fluff to "glue" on chocolate covered coffee beans


Yield: Cake: approximately 16 servings Frosting: 1 1/2 cups
Would I Make This Again? For certain! This is a good recipe when you don't feel like baking a big fussy cake. This cake had a very interesting texture. Alex said it sort of tasted "cold and creamy". I want to make this again but with a different flavored ice cream, like Cherry Garcia. For a cake-mix based recipe, this was an impressive cake. 4 out of 5 stars.
As for the frosting, it's a definate keeper. It tasted really chocolately and created this Magic Shell like coating on the outside of the cake. Everyone at worked really liked it too. Yummmmmers! 5 out of 5 stars

Daring Bakings March Challenge: Perfect Party Cake

A month or so ago I was trolling around the internet, reading (and lusting) over baking and cooking blogs, when I came across one that was a Daring Bakers Blog member. Curious to learn more, I clicked on the hyperlink and found myself scrolling through a limitless blog roll of baking blogs all around the globe. I was in awe!

I read the history about how the group got started and what was involved in becoming a member of the group. I liked what I read, so I quickly fired off my “Pick me! Pick me!” email to Lis and Ivonne. Within a day I received my welcome email and was officially on the mailing list. I couldn’t wait for my first challenge!

On March 1, I received an email outlining my mission; it was a cake recipe by Dorie Greenspan called the “Perfect Party Cake”. While there were some rules regarding the recipe that I absolutely had to follow, there was still a lot of room for creativity. For me this was a good thing because I can never seem to make any recipe without putting my mark on it in some way.

I couldn’t wait to make this cake. I wanted to do something really fun and different with the cake but in the end decided to stay true to the traditional party cake concept. The only thing I changed in this recipe was substituting black cherry preserves for the raspberry (my husband loathes raspberries) and adding the ingredient of lemon curd. The lemon curd just seemed like a really good addition to the lemon cake and lemon flavored buttercream. I also made one mini cake for my son, who detests coconut.

Since Easter was coming and I knew this was a cake to be shared, I decided to make the cake as the main event at my Easter brunch. My mother-in-law came, along with a few close friends; and of course my husband and my son were there as well.

One thing I really liked about this recipe was the author’s writing style. Dorie writes like she’s talking to you, not just in the stereotypical cookbook tone. For example, she is very specific as to how long to mix ingredients together, which I appreciated. For me this is really helpful because sometimes I really worry that I’m over mixing ingredients. Turns out I probably under mix most of the things I make.

My first baking challenge was not free of mishaps. I added an extra stick of butter to the cake batter by mistake. It wasn’t until I started to make the buttercream that I realized that I was missing a whole stick of butter and by then it was too late. The cake was already in the oven. The good news is that it didn’t seem to hurt the cake at all. I’m really curious to know what it would have tasted like had I left it out! The other mistake I made was that I banged the pans of batter on the counter before I put them in the oven to remove the air bubbles. This was some silly technique that I learned in seventh grade home economics. It occurs to me after rereading the recipe that perhaps having all those air bubbles would have helped the batter to rise more in the pan (my cakes were shy of an inch in height before I cut them in half). I’ll think twice before I ever remove the air bubbles from the pan again!

This was a cake that did not disappoint! While the cake didn’t look as pretty as I would have liked (next time I’ll do a crumb coat before I add the coconut), it really tasted great. The cake was soft and moist, with just the right hint of lemon flavor, and with a beautiful white color. The buttercream wasn’t too sweet and it complemented both the flavors and texture in the cake.

I thoroughly enjoyed every second of this experience as a Daring Baker member. I am already looking forward to next month’s mission!


Perfect Lemon Party Cake
Baking: From My Home to Yours
By Dorie Greenspan

Cake
2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups buttermilk
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick unsalted butter, at room temperature
½ teaspoon pure lemon extract

Buttercream
1 cup sugar
4 large egg whites
3 sticks unsalted butter, at room temperature
¼ cup fresh lemon juice
1 teaspoon pure vanilla extract

Filling/Finishing
2/3+ cup raspberry preserves stirred vigorously or warmed gently until spreadable (I used Hero brand’s black cherry preserves)
1 ½ cups of your favorite homemade lemon curd. The recipe I used can be found here (Note: this is not in the original recipe.)
About 1 ½ cups sweetened shredded coconut

Getting Ready
Center a rack in the oven and preheat 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment. Put the pans on a baking sheet.

To Make the Cake
1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
4. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
5. Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
6. Beat in half of the milk-egg mixture, and then beat in half of the remaining dry ingredients until incorporated.
7. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
8. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
9. Divide the batter between the two pans and smooth the tops with a rubber spatula.
10. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
11. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
12. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream
1. Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
2. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
3. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
4. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
5. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
6. During this time the buttercream may curdle or separate – just keep beating and it will come together again.
7. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
8. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake
1. Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. (I used this tool. In my opinion it worked a lot better than a knife.)
2. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
3. Spread it with one third of the preserves.
4. Top the preserves with about a one-third to one-half cup of lemon curd
5. Cover the curd with about one-quarter of the butter cream.
6. Top with another layer, spread with preserves, curd, and buttercream and then do the same with a third layer (you’ll have used all the jam, curd, and have buttercream leftover).
7. Place the last layer cut-side down on top of the cake and use the remaining buttercream to frost the sides and top.
8. Press the coconut into the frosting, patting it gently all over the sides and top.

Serving
The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

Storing
The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

Yield: I was able to get about 14 slices out of this cake, but they were on the small side.

Would I Make This Again? Definately!! 5 out of 5 stars.

Ginger Lemon Cake with Blackberry and Lemon Curd

Stephanie was one of the first people I got to know at my new job. She and I both started within a few months of each other and at one point we shared a cubicle wall; me on one side and her on the other. We hit it off pretty fast and it didn't take her long for me to talk her ear off about my obsession with baking.

Her birthday was actually fairly early in the month of March but between my trip to Hawaii and her taking her birthday off, it wasn't until this week that I was able to make her a birthday treat.

While I was gone, Stephanie starting trolling around Epicurious to find a recipe that appealed to her. When I got back from my week in Hawaii, I was greeted to an email from her that contained roughly about ten really elaborate recipes. One example was Olive Oil Couscous Cake with Creme Fraiche and Date Syrup (I actually wanted to make it but it got low ratings and had no idea where I would get date syrup!). I told Stephanie that I wasn't afraid of a challenge but I was impressed by her selections! At one point I was going to wimp out and just make my Lemon Raspberry Trifle but right before I went into the grocery store to pick up supplies, I decided that I'd make this cake instead. Out of all the recipes, this cake was pretty, looked yummy, and wouldn't be too expensive to make. I did tweak it though; the original recipe included candied ginger and pistachios but I left them out because I didn't really feel like they would have added anything to the cake.

The cake itself was my favorite part. It was very dense but moist, had a snappy flavor and it filled the house with a pleasant aroma as it baked. When I was measuring the ginger, I kept checking and rechecking the recipe because five teaspoons seems like so much, but I think it was the perfect amount. I loved it! However, that's where the love stopped. The lemon curd was only okay, I've made better. I used Meyer lemons too but the curd was more sweet than lemony. I blame that on the recipe.

And while I'm on the topic of lemons, I'm not sure I understood the point of the lemon mouse. It didn't added anything to the cake at all -- other than complicating it. I couldn't even taste it! As for the blackberry preserves, once it went on the cake, the ginger flavor that I loved in the cake stopped singing and became a whisper. Overall, the ginger cake with the lemon curd AND the lemon mouse AND the blackberry preserves was just too much. Maybe if the blackberries were fresh, I skipped the mouse, and used the lemon curd recipe from my Raspberry Lemon Trifle, it would have been better.

This cake was challenging, I'll give it that. It took me about four hours to make it from start to finish. I had to use a ten inch pan instead of a nine so that made for shorter layers. The cake also didn't look at pretty as I would have liked. That was my fault; I was rushing and didn't really follow the directions for assembly. I think if I made it again, it would skip the preserves and lemon curd and just top it off with a simple vanilla frosting.


Those at work that shared in the belated birthday celebration seemed like the cake. One of the ladies told me it was the best cake she ever had (wow!), so perhaps I'm in the minority? Nevertheless, Stephanie I hoped you liked your cake! Happy belated Birthday!

Ginger Lemon Cake with Blackberry and Lemon Curd
An adaptation of Mary Cech's recipe found on Epicurious

Lemon curd
7 large eggs
4 large egg yolks
1 cup fresh lemon juice
1 cup (2 sticks) unsalted butter, diced
3/4 cup sugar
2 1/2 tablespoons (packed) finely grated lemon peel

Cake
4 cups all purpose flour
2 1/4 cups sugar
5 teaspoons ground ginger
1 tablespoon baking powder
1 1/2 teaspoons fine sea salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/3 cups whole milk
2 1/2 tablespoons (packed) finely grated lemon peel
8 large egg whites, room temperature, divided
1+ cup blackberry preserves, warmed in the microwave or on the stove

Mousse
1/4 cup water
2 teaspoons unflavored gelatin
4 large egg whites, room temperature
3 tablespoons sugar

White chocolate curls (about a half a cup)

Preparation
For lemon curd:
Whisk eggs and yolks in large bowl. Combine lemon juice, butter, and sugar in medium metal bowl. Set over saucepan of simmering water; stir until sugar dissolves. Gradually whisk hot lemon mixture into egg mixture. Return mixture to bowl set over water; increase heat so that water is boiling slightly. Whisk constantly until mixture thickens and instant-read thermometer registers 180°F, about 5 minutes. Pour curd through fine strainer set over bowl.
Place plastic wrap directly on surface of curd. Refrigerate until cold, at least 8 hours or overnight. (Can be made 2 days ahead. Keep refrigerated.)

For cake:
Position rack in center of oven and preheat to 325°F. Lightly butter two 9-inch-diameter cake pans with 2-inch-high sides. (I used two 10" pans in my recipe and the layers were noticeably shorter, but worked out okay.) Line bottom of pans with parchment rounds.

Sift first five ingredients into large bowl of stand mixer fitted with whisk attachment. Add butter, milk, and lemon peel and beat on medium-high speed until a very thick batter forms, about 2 minutes - you'll want to scrape down the sides and bottom of the bowl a few times, as well as the whisk attachment. I found a bunch of lemon rind clumped together there.

Add 4 egg whites; beat until smooth. Scrape down the sides and bottom again. Add remaining 4 egg whites; beat until well blended and smooth. Divide batter between prepared pans (about generous 4 1/2 cups for each); smooth tops with offset spatula.

Bake cakes until golden and tester inserted into centers come out clean, about 45 minutes. (It still took 45 minutes in a 10" pan) Cool in pans on rack 10 minutes. Turn cakes out onto racks; remove parchment and cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)

Cut domed tops from both cakes, making each cake 1 1/4 to 1 1/3 inches high. Using long serrated knife, cut each cake horizontally in half. Place 3 cake layers on separate cardboard rounds or plates (reserve fourth cake layer for another use). Spread 1/3 cup preserves over top of each of 3 cake layers. (I warmed the preserves in the microwave on 30% power first. This helps to make it more spreadable.)

Transfer 1 cup curd to large bowl; reserve for mousse. Divide remaining curd among layers (generous 3/4 cup for each); spread evenly over preserves to edge of layers. Refrigerate layers separately while preparing mousse (do not stack cake layers).

For mousse:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Place saucepan over low heat, stirring until gelatin dissolves, about 2 minutes (mixture will be lukewarm). Stir gelatin into reserved 1 cup lemon curd.

Using electric mixer, beat egg whites and 3 tablespoons sugar in large bowl until stiff but not dry. Fold egg whites into curd mixture in 2 additions; set aside until mousse begins to set slightly, about 10 minutes.

Spoon 1/3 of lemon mousse (scant 1 cup) atop each layer, then spread gently to about 1/2 inch away from the edges using offset spatula (if the mouse is too close to the edge, it will ooze out). Chill layers until mousse firms up slightly, about 30 minutes.

Place 1 cake layer on platter. Gently top with second, then third, being careful not to press down firmly. Refrigerate at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated.)

Garnish top edge of cake with white chocolate curls.

Yield: 1 10-inch cake pan easily fed 10-12

Would I Make This Again? No, not this exact recipe. For me, it was just overkill. 2 out of 5 stars, however, the cake by itself was wonderful. 4 out of 5 stars.

And the Oscar goes to....Mexican Chocolate Cake!

This evening my husband and I hosted a little Oscar's viewing party for a few friends and of course I had to make something special for dessert. This time I asked my husband to decide what I should make and he requested Mexican Chocolate cake. He picked this specific cake because not only is it one of his favorite cake flavors at Simply Desserts in Fremont (my hands down favorite cake shop in the greater Seattle area), but because he rarely gets to have any of the cakes I make.

When I started researching recipes, I quickly found that Mexican Chocolate cake contain not only cinnamon but cayenne pepper too. Apparently the act of mixing chocolate and hot chilies started with the Aztecs back to the early 1500s. I wouldn't think that these flavors would go together, but they do! The recipe I used called for 1/2 to 3/4 of a teaspoon of cayenne pepper, but I thought it best to go easy and only used 1/4. I think this was the right amount as anymore would have just completely stolen the show.

I eventually settled upon this recipe from VegCooking.com by way of "Yeah, That 'Vegan' Shit" blog (yes, that's really the name of the blog!). The author wasn't kidding! This is a wonderfully moist and just darn yummy chocolate cake. I didn't taste the cinnamon though and I wonder how the cake would taste without it. The cayenne was a really wonderful little surprise. After each bite, a parade of little firecrackers would dance across my tongue. The chocolate glaze added just the right amount of sweetness to the cake. And although it's not vegan, I added a dollop of cinnamon whipped cream on the side, just as a fire extinguisher.

Mexican Chocolate Cake

1 1/2 cups flour, sifted (I used cake flour instead of all purpose. If you decide to use cake flour, add an additional 4 tablespoons of flour to the recipe.)
1 cup sugar
4 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper (1/2 will be very spicy!)
1 teaspoon. vanilla extract
1 tablespoon distilled white vinegar
5 tablespoons vegetable oil
1 cup cold water

Preheat the oven to 350°F. Lightly grease a 8 to 9-inch cake pan or spring form pan.

In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.

Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool.

Chocolate Sauce

2 ounces dark chocolate
1/4 cup water or soy milk
1/2 cup sugar
3 tablespoons vegan margarine
1/2 tespoons vanilla
1 to 2 pinches cayenne pepper

Melt dark chocolate with water or soy milk in a saucepan over low heat. Stir constantly until the chocolate is melted. Stir in sugar and cook, stirring constantly, for about 5 minutes. Remove from the heat and stir in margarine, vanilla, and cayenne pepper, to taste. (I added an extra 1/2 cup of powdered sugar because I wanted the sauce to be thicker, however I'm not sure if powdered sugar is considered vegan.)

Cinnamon Whipped Cream

1/2 pint of whipping cream
1/2 teaspoon of vanilla
1/4 to 1 cup powdered sugar (depending on your taste)
1/2 to 1 teaspoons of cinnamon (depending on yoru taste)

Chill mixer bowl and beaters/wisk attachment in the freezer for about 10 minutes. Set up mixer and add whipping cream to the bowl and beat on super high speed,just until cream starts to get thick (when cream sticks to the back of a wooden spoon without dripping). Add sugar, mix for about 20 seconds and scrape down bowl. Add vanilla and half of the cinnamon. Mix another 20-40 seconds. Add remaining cinnamon (if desired) Chill until ready to serve.

Yield: 8 generous slices.
Would I Make This Again? Yes! This dessert was really great. If you take the cinnamon and cayenne pepper out, it would be a great basic chocolate cake recipe. Really yummy! 4.5 out of 5 stars.

Esther's Chocolate Chiffon Cake with Penuche Frosting

Esther's cake was a bit of a challenge. It wasn't so much the cake, but the frosting really gave me some trouble. Esther was very specific about the type of frosting she wanted. It had to be Penuche and it had to be from her Betty Crocker Cookbook from 1973 (or there bouts). She gave me a copy so I could make it just right.

Well, I followed it...including the part that instructed me to put the hot pan I was using to make the frosting into an ice bath. This step occured right as I was trying to mix the powdered sugar into the molten butter and brown sugar mixture. What the heck was Betty thinking?! The frosting turned cold and hard in places and the frosting turned into fudge. It became impossible to mix and was very thick like cookie dough. Since I had never made it before and I didn't have a picture to go by, I figured that was what it looked like so I smeared the thich sludge on top of the cake and called it a night.

The next morning I checked on the cake and the Penuche had turned to hard like shellac. Ick! I just couldn't bring that to Esther! I decided to make it again, this time using the recipe below. It was pretty much the same recipe, except this time I used double the amount of half and half and no ice bath. I couldn't remove the old frosting without distroying the cake so I just poured the molten frosting over the top of the old frosting and hoped for the best. It turned out just fine and Esther liked it. Phew!

Chocolate Chiffon Cake
Courtesy of the Cake Mix Doctor (follow the link to the recipe which is freely available on the web)

5 egg whites
1/2 tsp. cream of tartar
one 18.25-oz. plain chocolate fudge or devil's food cake mix
3/4 cup water
1/2 cup vegetable oil
3 egg yolks
2 tsp. vanilla

Place oven rack in center of oven and heat to 325 F. Set aside an ungreased 9x13" pan.

Place egg whites and cream of tartar in a medium-size mixing bowl. Beat with electric beaters on high speed until stiff peaks form--about two to three minutes. Set aside.

Place cake mix, water, oil, egg yolks and vanilla in a large mixer bowl, and with same beaters (no need to clean them), blend on low speed for one minute. Stop and scrape down bowl. Increase speed to medium and beat for two minutes, again scraping down bowl. Turn the egg whites out on top of the batter and fold in with a rubber spatula until batter is light but well-combined. Pour batter into the ungreased pan, smoothing top.

Bake for 30 minutes or until cake springs back when lightly pressed. Remove and turn it upside down over the neck of a glass bottle. Cool for one hour.

Penuche Icing

1/2 cup butter
1 cup packed brown sugar
1/2 milk
3 cups sifted powdered sugar
1 teaspoon vanilla

Melt the butter; add the brown sugar and cook over low heat two minutes, stirring constantly. Add the milk and continue stirring until mixture comes to a boil and cook for about a minute. Add confectioner's sugar until the frosting is of a spreading consistency.

Yield: 12-16 servings.
Would I Make This Again? Yes. The cake was light and not too sweet and a perfect match with the frosting. Now that I know how to make the frosting, I'd definately make it again. It will be a nice back up when I need a recipe in a hurry. 4 stars out of 5