Submitted by: Colleen and Jeff Prentiss
1 cup sugar
2 squares bitter chocolate
1/4 cup shortening
1 teaspoon vanilla
1/3 cup milk
Place all ingredients in saucepan. Boil for 1 minute. cool and beat until you can spread on cake.
Submitted by: Colleen and Jeff Prentiss Original recipe of: Mrs. Gilbert (Elva) Goodmanson
1/3 cup milk OR heavy cream 1/4 cup butter 3/4 cup brown sugar 1 3/4 cuup opwdered sugar Boil first 3 ingredients for 1 minute. Then add powdered sugar. Beat to spreading consistency. Variant: reduce brown sugar to 1/2 cup, add 3/4 cup shredded coconut.Submitted by: Colleen and Jeff Prentiss Original recipe of: Mrs. Henry (Diane) Mueller
1/2 cup butter 3 1/2 cups powdered sugar 1 egg 1 teaspoon vanilla 1/8 teaspoon salt 1 tablespoon milk Cream butter, add 1/3 cup sugar and beat well. Add egg, vanilla, and salt, and milk. Beat well, gradually add rest of sugar. Beat until smooth. Can add additional milk to thin out frosting. If you want a chocolate butter cream frosting…..just add 1/4 cup cocoa and mixx well.Submited by: Colleen and Jeff Prentiss Original recipe of: Mrs. Alton (Donna) Olsen
1 cup sugar 2 tablespoons shortening 1 egg 1 teaspoon baking powder 1 cup milk 2 cups flour 5 cups rhubarb 2 cups sugar 3 tablespoons rounded flour Cream sugar and shortening, add egg, beat well. Add baking powder, milk and the 2 cups flour, mix until blended and smooth. In separate bowl, add rhubarb, 2 cuups sugar and remaining flour. Grease your cake pan, add rhubarb mix to buttered cake pan, spread out evenly. Pour batter over top of rhubarb, sugar and flour mixture. Bake at 350 degrees for 30 to 35 minutes, until brown.