GOLDEN FROSTING
- 2 C sugar
- 1 t vinegar
- ½ C hot water
- 2 T butter
- 2 egg yolks
- 1 t baking pdr.
- 1 t orange juice
- 1 t lemon juice
- 1 t grated orange rind
Combine sugar, vinegar, water. Stir & cook until mixture boils. Cover and cook without stirring until syrup spins a thread 10 inches long. (232°F) Add butter. Beat egg yolks until thick. Pour syrup over the egg yolks in a fine stream, beating vigorously. Add baking powder & flavoring. Beat with beater until creamy. Store in refrigerator until needed. May be thinned with more fruit juice if necessary.
SOFT CHOCOLATE FROSTING
- ½ C sugar
- 1½ T cornstarch
- 1 1-ounce square unsweetened chocolate
- pinch salt
- ½ C water boiling
- 1½ T butter or margarine
- 1 t vanilla flavoring
- ½ t rum extract (op)
Mix sugar, cornstarch and salt. Cut chocolate into small pieces and add to sugar mixture. Add boiling water; cook until thick. Remove from heat; add butter and vanilla. Spread on cake as a frosting or filling. Can be used hot.
