Maple-Butter Frosting

Maple-Butter Frosting

Ingredients:
3 cups powdered sugar
1/3 cup margarine or butter -- softened
1/3 cup maple-flavored syrup

Directions:
CHOCOLATE TWIGS
2 ounces white chocolate (white baking bar)
OR
2 ounces semisweet chocolate
betty crocker best of baking recipes.txt
1 teaspoon shortening
Bake Maple-Buttermilk Cake as directed. Fill layers and frost side only
with Maple-Butter Frosting. Place pecans on waxed paper. Hold cake as
shown in diagram; roll side carefully in pecans to coat. Frost top of cake
with remaining frosting in spiral design using large spatula. Garnish with
Chocolate Twigs and malted-milk balls.
MAPLE-BUTTER FROSTING:
Mix all ingredients. Beat until frosting is smooth and of spreading
consistency. If necessary, stir in additional syrup, 1/2 teaspoon at a
time.
CHOCOLATE TWIGS:
Melt chocolate and shortening. Pour into decorating bag with small writing
tip. Squeeze melted chocolate onto waxed paper into twig shapes; sprinkle
with white decorator's sugar, if desired. Let dry. Peel twigs from waxed
paper; arrange on cake.
14 to 16 servings
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 cake"
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