>The Icing on the Cake

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Recipes from Moms
Have lasted the test of time
Nineteen fifty-eight.

This is a standard in my mom’s repertoire. I remember it being delicious on poppyseed cake, but it’ll work on others, too. The last line of the haiku refers to her source for this recipe: Betty Crocker’s Dinner for Two Cookbook, published 1958.

Brown Sugar Icing
1/3 cup butter
1/2 cup brown sugar, packed
2 Tablespoons milk
3/4 to 1 cup sifted confectioners sugar
Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heat 2 minutes.
Stir in milk. Bring to boil, stirring constantly.
Cool to lukewarm (120 degrees, if you’re measuring)
Gradually stir in confectioner’s sugar. If necessary, place pan in skillet of ice water and stir until thick enough to spread.
Recipe states that this is for an 8 or 9 inch cake, but it’s really enough for a 13 x 9″ rectangular cake.
Daisy’s note: it melts in your mouth, it’s so good.

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