Page 151 - FLIPBOOK NEW

HELEN’S
BIRTHDAY CAKE ICING

Ingredients
8 ounce can Hersheys chocolate syrup
1 egg (optional)

2 ½ pints heavy cream

Instructions
Prepare heavy cream with an electric beater until sti peaks are about to form. Pour in
chocolate syrup a little bit at a time into the flu y whipped cream. The whipped cream

will become less sti once the syrup is added. Keep beating cream until it is as still as it
can get. DO NOT over beat or you will make butter.

My Mother, Herta Hubler, made this icing for me on a chocolate cake every year for my
birthday. She always decorated it beautifully. I remember one birthday party, she made it
into a carousel for me. My son, Todd also loves this icing. It became his birthday cake too.

CHOCOLATE SATIN CAKE FROSTING

Ingredients
2 cups confectioners sugar

1/4 cup softened butter
1 tablespoon milk
1 teaspoon vanilla

1/8 teaspoon salt
1 egg

4 ounces chocolate squares

Instructions

Melt butter and chocolate squares and let stand for 5 minutes. Combine chocolate
mixture with milk, vanilla and salt. Beat till creamy. Add in beaten egg. Let stand 10
minutes until it thickens. Fills or frosts an 8-9 inch cake or 24 cupcakes.

This is the frosting I made on my husbands Ron’s birthday cake after we were married.

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