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By Root 1047 0

and egg yolks in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 15 minutes. Remove from the heat. Stir in the vanilla. Let the frosting cool to room temperature, 20 minutes, then fold in the coconut and pecans.

QUICK CARAMEL FROSTING

I MAY BE PASSIONATE ABOUT CHOCOLATE, but this has to be my favorite frosting of all time. My mom passed along the recipe many years ago, and it has become our busy family’s way of creating the caramel on our now famous caramel cake. I just don’t have the time to caramelize sugar in a cast-iron skillet the way they did in the old days. And I don’t think adding brown sugar to the recipe sacrifices the flavor at all. Use this frosting on everything!

makes:

3 cups, enough to frost a 2-layer cake or 24 cupcakes

prep:

15 minutes

8 tablespoons (1 stick) butter

½ cup packed light brown sugar

½ cup packed dark brown sugar

¼ cup milk

2 cups confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

Place the butter and brown sugars in a heavy medium-size saucepan over medium heat. Cook, stirring, until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat. Add about 1¼ cups of the confectioners’ sugar and the vanilla. Beat with a wooden spoon or whisk until the frosting is smooth. Add ½ to ¾ cup confectioners’ sugar, but not so much so that it thickens and hardens. Ladle the frosting over the cake layers while it is still warm. If you are frosting cupcakes, spoon the frosting on top while it is warm and it will set.

Tips for Trouble-Shooting the Quick Caramel Frosting

• Spread the frosting on the cake while it is still warm; work quickly as it will set up fast.

• If the frosting hardens too soon, place the saucepan back over low heat and stir in a tablespoon or two of milk.

• Frost the top of the cake by pouring the frosting over it right from the pan.

PENUCHE ICING

SORT OF A GLAZE, sort of a cooked icing, with a caramel flavor, this is wonderful stuff. Spread it over a zucchini or applesauce or gingerbread cake. This recipe makes just enough to top a Bundt cake.

makes:

1 cup, enough to top a Bundt or tube pan cake

prep:

10 minutes

½ cup packed light brown sugar

4 tablespoons (½ stick) butter

3 tablespoons milk

½ cup confectioners’ sugar, sifted

Place the brown sugar and butter in a small saucepan and stir over medium heat until the butter melts and the mixture bubbles up, 2 to 3 minutes. Pour in the milk, stirring, and let the mixture come to a boil. Remove the pan from the heat and whisk in the confectioners’ sugar until smooth. Spoon the icing over a cooled cake.

CARAMEL GLAZE

CREAMY AND GOOEY, Caramel Glaze doesn’t harden. I love it spooned over vanilla ice cream as well as on carrot cake and anything with apples and spice. This makes just enough to top a Bundt or tube pan cake.

makes:

½ cup, enough to lightly top a Bundt or tube pan cake

prep:

10 minutes

3 tablespoons butter

3 tablespoons packed light brown sugar

3 tablespoons granulated sugar

3 tablespoons heavy (whipping) cream

½ teaspoon pure vanilla extract

Place the butter, brown sugar, granulated sugar, and cream in a medium-size saucepan over medium heat and let come to a boil, stirring. Let the butter mixture boil for 1 minute, stirring constantly. Remove the pan from the heat and stir in the vanilla. Pour the glaze over a cooled cake.

WHITE CHOCOLATE GLAZE

HERE’S A QUICK AND EASY WAY to dress up a Bundt or tube pan cake. Try it over the Pumpkin Spice Cake (page 88) or the Classic Darn Good Chocolate Cake (page 228). Look for white chocolate that contains cocoa butter as it tastes better.

makes:

1 cup, enough to glaze a Bundt or tube cake

prep:

8 to 10 minutes

½ cup granulated sugar

¼ cup milk

4 tablespoons (½ stick) butter

1 cup (6 ounces) white chocolate chips

Place the granulated sugar, milk, and butter in a small saucepan over medium heat