Ingredients:

2 oz Chocolate
1 C Milk or Cream
3 C Sugar
2 T Corn Syrup
2 T Butter
1 t Vanilla

Directions:

Combine chocolate and milk and cook until melted. Add sugar and syrup, stirring until sugar is dissolved. Boil without stirring until soft ball stage.

Remove from heat. Add butter and vanilla and cool to lukewarm. Beat until thick and creamy. Spread on cake.

Ingredients:

8 oz Cream Cheese, softened
1/4 C Butter, softened
1 C Sifted Icing Sugar
1/2 t Vanilla Extract

Directions:

In a medium bowl cream together the cream cheese and butter until smooth. Mix in the vanilla then gradually stir in the icing sugar. Store in the refrigerator after use.

Ingredients:

1/4 C Margarine, softened
1/2 C Sugar
1/2 C Nuts, finely chopped
1 T Lemon Zest
Egg, beaten

Directions:

Combine first four ingredients and mix well. Add enough beaten egg to make a paste.

Ingredients:

1 C Sugar
1 C Evaporated Milk
1/2 C Butter
3 Eggs, beaten
1 1/3 C Coconut
1 C Pecans or Walnuts
1 t Vanilla

Directions:

In medium saucepan combine sugar, milk, butter and eggs; mix well. Cook over medium heat until mixture begins to bubble, stirring constantly.

Remove from heat, stir in coconut, pecans, and vanilla. Cool completley. Spread on cake layers and top.

Ingredients:

1 C Butter
1/2 Bag Icing Sugar
Milk

Directions:

Put margarine in mixing bowl and whip until light. cream in icing sugar until smooth. Add just enough milk to good spreading consistency.

Ingredients:

1 Egg, beaten
1/3 C Sugar
3 T Lemon Juice
2 T Butter
1 C Whipping Cream

Directions:

In a saucepan combine egg, sugar, lemon juice and butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat spoon.

Remove from heat. Cool quickly by placing in a bowl of ice water, stir for 2 minutes. Place plastic wrap over filling and chill for 1 hour. Whip cream to stiff peaks and fold into cooled lemon mixture. Fill puffs and dust with icing sugar.

Ingredients:

1/4 t Salt
2 Egg whites
1/4 C Sugar
3/4 C Corn Syrup

Directions:

Beat egg whites with electric mixer until soft peaks form. Gradually add sugar, beating until smooth and glossy. Continue beating and add corn syrup a little at a time, beating after each addition until frosting peaks.

Ingredients:

2 1/2 C Presweetened Powdered Lemonade Mix
1C & 2 T Cornstarch
1 1/4 C Sugar
1 t Salt

Directions:

Combine ingredients and store in an airtight container up to 8 months. Makes 4 1/4 cups.