MINUTE FUDGE FROSTING—Place in saucepan 1 ounce chocolate, finely cut, 1 cup sugar, 1/3 cup milk, 1/4 cup Spry, 1/4 teaspoon salt. Bring slowly to full rolling boil, stirring constantly and boil 1 minute. Add 1 teaspoon vanilla and beat until thick enough to spread. If frosting becomes too thick, add about 1 tablespoon cream.
MAPLE FONDANT ICING—Use recipe for Minute Fudge Frosting. Omit chocolate and add 1/4 teaspoon maple extract along with vanilla.
MINUTE PENUCHE FROSTING—Use recipe for Minute Fudge Frosting. Omit chocolate and use 1 cup firmly packed brown sugar instead of white sugar; use 1/4 cup milk and 1/2 teaspoon vanilla.
SEVEN MINUTE FROSTING—Put 1 unbeaten egg white, 3/4 cup sugar, 2-1/2 tablespoons water, 1/2 teaspoon light corn sirup in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (about 7 minutes). Remove from fire, add 1/2 teaspoon vanilla, and beat until cool and thick enough to spread.
GOLDEN JUBILEE FROSTING—Omit vanilla, add 1/2 teaspoon grated orange rind, 1/4 teaspoon lemon extract, and a few drops of orange coloring after frosting is cooked. Sprinkle sides of frosted cake with 1/2 cup slivered blanched almonds or coconut.
PEERLESS FROSTING—Double recipe for Seven Minute Frosting. Use these flavorings: 1-1/2 teaspoons vanilla, 1 teaspoon almond extract, 1/2 teaspoon orange extract.
CHERRY FLUFF FROSTING—Use recipe for Seven Minute Frosting. Substitute maraschino juice for water and add 1/2 teaspoon almond extract with the vanilla. Double recipe to make enough frosting for sides, too.
FUDGE BAR CAKE
9. Fudge Bar Cake