Aunt Irenes Frosting Recipes

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OLD-FASHIONED ERMINE FROSTING



Old-Fashioned Ermine Frosting image

Ermine frosting brings back memories of being in the kitchen with my grandmother. This old-timey frosting was her go-to for cakes when she didn't have cornstarch or cream cheese. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 cups.

Number Of Ingredients 6

1/2 cup all-purpose flour
2-1/2 cups whole milk
1-3/4 cups sugar
1/2 teaspoon salt
1-3/4 cups butter, softened
1-1/2 teaspoons vanilla extract

Steps:

  • In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5-7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold., In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.

Nutrition Facts : Calories 60 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

AUNT IRENE'S TOP SECRET COCONUT CAKE



Aunt Irene's Top Secret Coconut Cake image

This cake is easiest when cooked in a disposable 9x13 pan with a lid. Very simple cake to make. Mix right in the pan for less mess. Very moist and tastes great! My mother-in-law found this recipe and made it for a family get together. Her aunt Irene asked her for the recipe and ever since has claimed it as her recipe and refuses to give it out to anyone. We enjoy the story as much as we do the cake! So, here is aunt Irene's TOP SECRET Coconut Cake recipe! I hope you and your family enjoy it as much as we do.

Provided by Lynnaper

Categories     Dessert

Time 30m

Yield 1 cake

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix (any brand)
1/4 cup oil
2 eggs
1 1/3 cups water
1 cup milk
1 cup sugar
3 teaspoons coconut flavoring
1 (14 ounce) bag shredded coconut
12 ounces Cool Whip

Steps:

  • Pre-heat oven to 350°F.
  • Grease a 9x13 cake pan with the oil.
  • Add cake mix, eggs and water to pan. Mix with a fork until there are no clumps.
  • Bake the cake for 30 minutes at 350°F.
  • While the cake is baking, add the milk, sugar and coconut flavoring in a sauce pan. Bring to a boil and then remove from the heat.
  • Once the cake is done, remove from the oven. Using a fork, poke holes all over the entire cake. Don't be stingy with the holes! Pour the mixture all over the cake.
  • Let cake cool.
  • Mix shredded coconut and cool whip together. Use as icing for the cake. Put top on cake pan and refrigerate till ready to eat!

Nutrition Facts : Calories 6849.3, Fat 360.6, SaturatedFat 224.6, Cholesterol 467.4, Sodium 4751.6, Carbohydrate 879.7, Fiber 23.6, Sugar 672.8, Protein 58.8

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