Ultimate S'mores Cake

I have said before that I am not a great cook, but I am a good recipe finder.  This recipe is an example of that.  This cake is so good and totally over the top!  

At our local Navy-Marine Corps Relief Society office where I volunteer, we often have themed potlucks.  This month one of our creative volunteers suggested we do a Choctober theme and have everyone bring, you guessed it, chocolate treats.  We had a great turnout which I am sure was mostly due to the chocolate.  I really hadn't thought too much about what I was going to bake for the potluck, but as I was browsing www.pinterest.com I saw this pic from http://www.fatgirltrappedinaskinnybody.blogspot.com/.

photo from: www.fatgirltrappedinaskinnybody.blogspot.com

I immediately knew I wanted to make this cake for the potluck.  I was not familiar with this blog, but after browsing for a bit I discovered that she has really good recipes and stories, plus she claims to be a Christ follower which I love as well.  This edible masterpiece is a compilation of many of her favorite recipes.

The cake has seven layers.  Two layers each of brownie, chocolate chip cookie, and cheesecake, a layer of graham crackers in the middle with marshmallow frosting smothered between the layers then coated with a rich, decadent chocolate frosting.  I will be honest, as I was making this cake I had my doubts if it would be any good.  All the layers individually are great, but I wasn't so sure they would be good mixed together.  I don't know why I doubted but I did.

I started baking on Monday evening.  The recipe calls for a made-from-scratch brownie recipe, but I used a Duncan Hines box brownie mix instead.  The second layer was the chocolate chip cookie. I used my favorite chocolate chip cookie recipe that can be found here.  On Tuesday evening I baked the two layers of cheesecake using Fat Girl's recipe.  I also used her marshmallow and chocolate icing recipe.  The assembly wasn't too difficult.  I just followed the instructions, and it came together quite nicely.  I probably don't even need to say this, but it is essential that your pans are all the same size or your cake will turn out catawampus.  Make sure not to bake the cookie too long.  I think I left mine in a couple of minutes too long which made it a little difficult to cut.

As I said before, this cake is definitely over the top.  While assembling the cake I actually felt guilty about making something so indulgent. Why is it that I wasn't satisfied to make a really good simple chocolate dessert, but instead I really wanted a chocolate treat that was impressive with a wow factor? Allow me to go on a tangent for a moment. Why is it as a culture, that we are so over indulgent? Especially as Americans we think that if something is good more must be better. Why is it that we are not content and must always look to attain or create something bigger and better and prettier than before even if the previous item was perfectly good? Excitedly we buy a home and within a few years are eager to get a bigger and newer one in a better neighborhood. It is not only homes, but cars, clothing, home decor even relationships. It is the grass is greener on the other side mentality.

While living in Italy the past two years, I have learned to live without some things that I always thought I needed. This may be a silly example, but we don't have an icemaker in our freezer. It is almost unheard of in my circle of family and friends in the states not to have an icemaker. That is a simple example of how we think we need things that we really don't. Please don't think I am being judgmental. I am the one that made this insanely indulgent dessert so I am preaching to the choir on this one. I really don't think that it is necessarily a sin to bake scrumptious treats, but it did cause me to step back and think about what I was doing and how our society as a whole has become so indulgent.

This past Saturday, we served alongside another family in a local soup kitchen here in Sicily.  Every day except Tuesday volunteers collect food from the local market and cook lunch for about 20-40 homeless and poor people.  It was humbling to serve with such selfless people that dedicate their time and energy to care for others on a regular basis.  Seeing others in need makes me thankful for the life I have and reminds me not take for granted all the comforts and blessings in my life.

Please don't misunderstand what I am saying, I am not condemning occasional indulgences in food or things, but the obsession to constantly upgrade really gets out of hand.  I am currently doing a bible study on the book of Daniel.  Daniel was living in Babylon under King Nebuchadnezzar.  If you watch Veggie Tales he was the one that created the chocolate bunny and ordered Larry and Bob to worship it.  Anyway, Nebuchadnezzar was content and prosperous with his life.  He took the credit for his success instead of realizing that the Lord is the one that gave him the ability to rule the nation and have such success.  It is the Lord that sets up kings and governments and also takes them down if he chooses.  Ultimately Nebbie learned his lesson and realized that the Most High God was the one responsible for his success, but that realization came only after becoming insane and spending seven years wandering in a field as an animal.  After regaining his sanity he finally gave God the glory for his life.  The point I am making is that I have to be careful not to get sucked into the mentally that bigger is always better and that I should remember at all times who allows me to have such blessings.   God is not against possessions and enjoying the good things in life.  There were many rich people in the bible that followed Jesus and used their wealth for his glory.  He blesses many with wealth and others he chooses to bless in other ways.  Regardless, he promises to supply all our needs according to his riches and glory for those who in Christ Jesus.  So we can be assured we will be taken care of.  It may not be in a big house with a Beemer parked in the garage, but it is according to his individual plan for our lives, and if we are striving to please Him we can be content with that.

Ok, so now I am off the tangent and should really give you the recipe to this yummy dessert.  If I haven't made you feel too guilty, I would encourage you to make this for your next special occasion or event where you can share it with others.  It makes such a big cake and if you are like me you definitely don't want this temptation sitting around your house.

You can find the original recipe here.

Here's what you'll need for this cake:
2 brownie layers- I used a Duncan Hines mix
2 cheesecake layers- I used the cheesecake recipe below
2 chocolate chip cookie layers-I used my recipe. You can find it here.
5 graham crackers (this is one of the 'cake' layers)
1 recipe for marshmallow frosting- see below
1 recipe for chocolate Frosting-see below (You can also use a store bought icing)

Fat girl used 3-9 inch pans. I used 8 inch because that is what I had on hand, but I definitely think 9 inch would be better and would make the cake much easier to cut since the layers wouldn't be quite as thick. I also lined each pan with parchment paper and then sprayed the paper with cooking spray.

Fat girl says, "In case your brownies or cookie get slightly crispy, it's ok. The frosting around the cake will help soften them back up as it refrigerates and sits. Let this cake refrigerate for at least 1 day before serving for maximum flavor results."

Step 1

Mix brownie according to directions on the box. Place parchment paper in bottom of pan and then spray with cooking spray. Pour half of the batter in two cake pans and bake until done making sure to not over bake.

Step 2

Cheesecake
1 1/4 pounds cream cheese (20 oz), room temperature
1 cup sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream

Preheat oven to 425 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Put a piece of parchment paper on the bottom of a springform pan, spray with non stick spray. Pour half of the filling in each pan Bake for 15 minutes, then turn the oven temp down to 325 and bake for an additional 45 minutes.

Remove pan from oven, let cool 20 minutes. Run a knife around edge of the pans to loosen from the sides; let cool completely. Cover with plastic wrap and freeze until ready to use.

Step 3

Chocolate Chip Cookie

I used my favorite chocolate chip cookie recipe , spread half of the batch in each cake pan and bake at 350 for 12 minutes, until it's slightly golden. Not TOO golden or the cookie will be crispy, and you want a soft cookie in the cake.

Chocolate Frosting


Ingredients
6 ounces unsweetened chocolate, melted and cooled (I let it cool about 1 hour, stirring occasionally)
4 1/2 cups powdered sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 Tbsp milk
1 Tbsp vanilla extract

Directions
Place all of the ingredients in a food processor and pulse to incorporate. Process until the frosting is smooth. (I didn't use a food processor. I mixed it in my KitchenAid, but would suggest a food processor if you have one).

Marshmallow Filling


1 jar (7 oz) marshmallow fluff
1 stick butter, room temperature
1 cup powdered sugar
1 tbsp vanilla extract

To make the butter cream, beat together the marshmallow fluff and butter, on medium speed, until the mixture is smooth and fluffy, about 3 minutes.

Reduce the speed to low, add the powdered sugar and vanilla, and beat for another minute. Increase speed to medium and beat for another 3 minutes until it's light and fluffy.

Assembly
Place one layer of brownie on a cake stand. Frost brownie with marshmallow frosting. Place a cookie layer on the marshmallow filling. Spread cookie layer with marshmallow frosting.

Remove cheesecake from freezer, unwrap, and remove from metal bottom of the pan from each piece, then peel off parchment paper.

Place cheesecake layer on top of the marshmallow frosting.

Spread a layer of chocolate frosting on cheesecake. Layer graham crackers on the cheesecake. You'll have to break up the crackers to make them fit. Spread chocolate frosting on grahams, then place the second layer of cheesecake on the chocolate frosting. Spread cheesecake with marshmallow frosting

Then place the remaining cookie on the frosting. Spread the cookie with marshmallow frosting and put the remaining brownie on the marshmallow frosting. Spread the remaining chocolate fudge frosting on top of the cake and on the side.

Refrigerate until ready to serve. Remove from the fridge about an hour before serving to help it come to room temperature slightly. Because this cake is SO dense, when it chills, it gets even denser and takes a little muscle to cut.  This cake is best if it is allowed to refrigerate overnight.

Here are a couple of photos of my cake. You will notice that my cake is not near as pretty as the original cake and my photography skills stink compared to Fat Girl's. Her icing is darker and I think that is because she mixed her icing in the food processor.  The KitchenAid mixer wasn't able to completely mix in all the melted chocolate leaving some of the chocolate on the sides of the bowl. This cake is definitely worth the time and effort!!

Buon Appetito!!

Green Grape Salad

I don't have an interesting story to go with this recipe, but just wanted to share this easy delicious salad. It makes a great dessert too! Use light cream cheese and sour cream for a low fat treat!

Green Grape Salad 

prep: 15 minutes

servings 8

4 pounds seedless green grapes

1 (8 ounce) package cream cheese

1 (8 ounce) container sour cream

1/2 cup white sugar

1 teaspoon vanilla extract

4 ounces chopped pecans

2 tablespoon brown sugar

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar, and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Source: www.allrecipes.com

Fried Okra Salad

Fried okra, or okry as I have heard it pronounced in the deep south, is a southern classic. It is one of my mom's favorite foods so we ate quite a lot of it growing up. There are other ways to prepare okra besides frying. It is delicious added to gumbo, stewed with tomatoes, or pickled.  But in my opinion, it is best fried! By now I am sure you know that I often alter recipes to make them healthier when possible. I have tried baking okra instead of deep frying, but it didn't turn out well. So I just enjoy this delicious veggie in moderation without any guilt.

I came across this recipe in a Paula Deen magazine and thought it sounded interesting. The sweet and sour dressing is so yummy with the okra. Even people who don't normally like fried okra really enjoy this salad.

Buon Appetito!

Fried Okra Salad

serves 6

1 ½ pound breaded frozen okra

Vegetable oil for frying

2 large tomatoes, seeded and chopped

½ green bell pepper, diced
1 bunch green onions, diced

6 slices bacon, cooked and crumbled

½ cup vegetable oil (I like to use olive oil)

¼ cup sugar

¼ cup distilled white vinegar

Fry okra in vegetable oil according to package directions: drain on paper towels.

In a medium bowl, combine okra, tomatoes, bell pepper, green onions, and bacon.

In a small saucepan, combine oil, sugar, and vinegar. Cook over medium heat, stirring frequently, until sugar dissolves. Pour over okra mixture, tossing gently to coat. Serve immediately.

Banana Foster Ice-Cream Pastry

I have always thought that banana foster looked delicious. Many of the recipes I have seen for this dessert call for dark rum and sometimes banana liqueur to be added and then lit on fire. I am sure it makes for an impressive display. The only problem is that I don't keep rum or banana liqueur on hand and am too cheap to buy it for an occasional recipe. When I saw this recipe in Southern Living magazine I knew I had to try it since it didn't call for alcohol. I have had the recipe for a long time just waiting for the perfect time to make it since it needs to be made and eaten immediately.

We are going to Ireland with some friends this week and at one of our planning meetings I made this dessert. I am not really into planning trips. I just want someone to tell me when and where to show up, and I will be there. I thought that my contribution to the meeting could be some yummy dessert. Everyone loved it! Southern Living seldom disappoints and this is no exception.

Banana Foster Ice Cream Pastry

Source: Southern Living Magazine September 2008

Serves 4

½ cup chopped pecans

½ (17.3 oz.) package frozen puff pastry sheets, thawed*

Parchment Paper

¼ cup butter

½ cup firmly packed brown sugar

1 T. orange juice

1 tsp. vanilla extract

½ tsp. ground cinnamon

Pinch of salt

4 bananas, cut into 1/3-inch-thick slices

Vanilla ice cream  

1.       Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Remove from oven, and increase oven temperature to 400°.

2.       Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10-inch square, carefully smoothing creases. Cut into 4 (4 to 5 inch) circles using a cutter. Place on a parchment paper-lined baking sheet.

3.       Bake at 400° for 10 to 15 minutes or until golden brown and puffed.

4.       Heat butter and sugar in large nonstick skillet over low. Heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingredients, and 1 Tbsp. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas, and cook 1 minute.

5.       Arrange pastry rounds on serving plates. Top each with about ½ cup banana mixture and ½ cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans, and serve immediately.

*Frozen puff pastry shells may be substituted for frozen puff pastry sheets.

Mrs. Patsy's Chicken Salad

This southern girl loves some chicken salad, but I don't love how traditional chicken salad recipes are loaded with fat. Mayonnaise is very fattening and when paired with a buttery croissant, a chicken salad sandwich can sabotage a healthy diet. Speaking of croissants, have you ever cooked or watched someone make them? If you have, I am sure you were as shocked as I was at the amount of butter used. Croissants look so light, fluffy, and totally innocent, but a 3 oz. croissant has 270 calories and 17 grams of fat! I assure you that the law of conservation of matter which states, "mass cannot be created or destroyed", applies to croissants. All that butter goes somewhere, and for me, it’s "through the lips, straight to the hips". 

Never fear! You can still enjoy delicious chicken salad without the guilt. Here are a few tips on how to make traditional chicken salad healthier.

• White meat contains less fast than dark meat, so try using white meat instead.
• Use light mayo. It has 1/2 the fat of regular mayo.
• Adding fresh fruit like grapes or pineapple to chicken salad adds bulk and flavor with no fat.
• Dried fruit, like raisins or craisins, are good options as well, but are higher in calories than fresh fruit.
• Add nuts for extra protein, fiber, and antioxidants. Nuts are high in fat so be careful about how much you add.
• Eliminate the bread and serve on a bed of lettuce instead. You can cut approximately 250 calories by simply substituting lettuce for the bread.
• If you really want bread, try pita bread (my favorite way to eat chicken salad) or a low fat flat bread, but beware of flat bread. It looks healthy but can pack as much as 9 grams of fat per piece!

This recipe is from my bff's mom, Mrs. Patsy. I got this recipe from her about 15 years ago, and it is still my favorite chicken salad recipe. It is perfect for summertime, and I like to serve it when I have friends over for lunch. Every time I make it, I have requests for the recipe. I hope you enjoy it as much as I do!

Buon Appetito!

Mrs. Patsy's Chicken Salad

2 1/2 cups cooked chicken

1 cup chopped celery

1 cup green grapes, halved

2 T. fresh parsley

1/2 cup mayo

1 T. lemon juice

1T. cider vinegar

1 1/2 T. mustard

1/2 tsp. sugar

1/2 tsp. salt

1/8 tsp. pepper

Mix together. Chill. If you like your salad wetter simply add more of the last 7 ingredients.



Baklava

In America, churches are abundant. In the south, where I grew up, there seems to be a church on every corner. Before moving to Italy, I wondered what type of church we would find. I was very surprised and relieved to find a thriving protestant chapel community on base.  I grew up Southern Baptist and have always attended SB churches. The chapel is definitely different than any church I have ever attended.

Military chaplains are required to serve all denominations including Catholic, Protestant, Jewish, Muslim, even Wiccans, and many more. They do not have to officiate services for religions that they don't agree with, but must offer resources if requested. Our chapel has Catholic, Protestant, Jewish, and Church of Christ services. We attend the Sunday morning protestant service, and I have truly enjoyed the opportunity to worship and serve alongside other Christians of all protestant denominations. We all desire to serve the Lord of creation, and although we have some different beliefs we can still worship our Lord in unity. In my opinion, as long as we agree on biblical salvation, most other issues are not worth dividing over.

You may be wondering what this has to do with Baklava. I am getting there. We truly appreciate the opportunity to attend services at the base chapel and be involved in ministry there, but we miss participating in a small group like a community group or Sunday School. So a few of our friends have gotten together and started a small community group. We meet weekly and watch sermons by Mark Driscoll from Mars Hill Church in Seattle, Washington. He is a young, jean wearing, no holds barred preacher that teaches biblical truth. He isn't concerned with being politically correct or watering down scripture for the fear of offending anyone. He preaches about the depravity of the human soul and how we are all in desperate need of Jesus, but also preaches about the love and grace of God. He is very engaging, and we are really enjoying his messages. Even my 15 year old son enjoys listening to him. You can listen or watch his sermons at  http://www.marshill.com/ .


Ok, now to the Baklava. Each week at small group we have a themed potluck meal. Since most of the restaurants here in Italy only serve Italian food it is nice to occasionally enjoy other types of cuisine. A couple of weeks ago the theme was Greek. My husband suggested that I attempt to make Baklava which is a sweet pastry type dessert filled with chopped nuts and sweetened with a honey syrup. I was first introduced to Baklava when my son's teacher made it for a class party last year. I happened to have a recipe that a lady in my bible study emailed me a few months ago so decided to give it a try. It really wasn't difficult at all. Phyllo dough makes up the flaky crust and is a cinch to use. It is a really simple recipe and super yummy.

Kale Orexi!!

Baklava

Makes 32 pieces

Baklava
12 oz. pistachios, walnuts, or almonds
1/3 cup sugar
1 1/2 tsp. ground cinnamon

1 16-oz. pkg. phyllo dough, thawed
10 oz. (2 1/2 sticks) unsalted butter, melted

Honey Syrup
3/4 cup sugar
3/4 cup honey
Zest of 1 lemon, removed with vegetable peeler


To make Baklava:

1. Preheat oven to 350°F. Spread nuts on baking sheet, and toast in oven 6 minutes. Cool.

2. Pulse nuts, sugar, and cinnamon in food processor 8 to 10 times, or until finely chopped. Set aside. (I don't have a food processor, but I used a cuisinart electric chopper and it worked just fine)

3. Brush 13- x 9-inch metal baking pan with butter. (I used a pottery type casserole dish and it seemed to work well)
• Line with 2 phyllo sheets; brush phyllo with butter.

• Repeat 4 more times, or until you have 5 layers of 2 phyllo sheets each (10 sheets total).
• Sprinkle with one-third of nut mixture.

• Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total).
• Sprinkle with one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total).
• Sprinkle with remaining one-third of nut mixture. Top with 2 phyllo sheets, brush with butter, and repeat phyllo layering 2 more times (6 sheets total).
• Lay 1 phyllo sheet on top, brush with butter, then lay last phyllo sheet on top, and brush with butter.
• Chill 10 minutes.

4. Preheat oven to 350°F. Cut Baklava into 16 squares with knife. Cut each square into 2 triangles or for larger dessert-size serving, leave in squares.

Bake 30 to 40 minutes, or until top is golden brown.

To make Honey Syrup:

5. Combine sugar, honey, lemon zest, and 1 cup water in small saucepan; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until slightly thickened. Remove lemon zest, and pour syrup over hot Baklava. Cool on wire rack.

6. To serve: recut triangles or squares with knife, and remove from pan. Store covered at room temperature.



William and Kate's White Almond Wedding Cake

I am a little behind on blogging to say the least, but wanted to share this wonderful cake recipe!

Less than a week before the Royal Wedding, I decided to throw a party. I thought it would be great fun to invite over some friends, get dressed up, and celebrate the mementous event. Most everyone dressed up in either wedding attire or something that they would wear to a wedding. Guests brought wedding pictures and/or momentos from their wedding and a finger food to share. It was so much fun!

Since you can't have a wedding party without a cake. I decided to attempt my version of a wedding cake. I wanted to decorate it using wildflowers, and at the time, wildflowers were abundant here in Sicily. The day before the party, I went to the flight line on base (the area where planes take off) and picked a trunk full of wildflowers while dodging bugs and fighter jets! After I got home, I put the mound of flowers on the floor near the kitchen. The next thing I knew there were creepy crawly things all over the place. So, I put the flowers outside until it was time to decorate the cake. By the time the cake was ready for decorating, most of the flowers had wilted.  I salvaged as many as I could and put them in the fridge. That didn't work so well either and by morning there just a few purple flowers that were usable. So shortly before my guests arrived, I was in my backyard cutting yellow flowers from our bush. Not exactly what I had in mind.

As for the recipe, I discovered it at http://www.allrecipes.com/. It had great reviews, and I was confident it would be really good. Most of the time when I bake a cake, I do a simple 9 x 13 inch sheet cake and serve it straight from the pan, but I knew that wouldn't suffice for the wedding party.  I decided to do a two tiered cake. The top tier was 6 in round layers and the bottom tier was 9 inch round layers.

After baking the layers and allowing them to cool, I leveled them using a cake leveler that I bought at The Nearly New Shop on base. (It is a thrift store run by Navy-Marine Corps Relief Society. All the proceeds from the store go back to the military community.) It is a very handy tool and much easier than trying to level with a knife. The cake was so moist and delicious! I couldn't quit eating the leftover pieces.

 Instead of putting icing between the layers, I decided to use apricot preserves.

Next, I assembled the layers.

I iced the cake with a buttercream frosting and added ribbon, wildflowers, and some free printables that I found online.  

Here is a pic after it was eaten.

I had leftover batter, so I cooked a 9 inch cake and wrapped it in wax paper and foil then put it in the freezer. The next time I needed something to take to a potluck, I simply thawed the cake and topped it with a frosting of cool whip mixed with crushed fresh or frozen strawberries. The frosting was runny, so I put the cake on top of a wire baking rack and poured the frosting over the cake. I let the icing drip down then transferred the cake to a serving dish. Here is a pic of a slice.

A few weeks later I was asked to make a cake for a baby shower for one of my husband's coworkers. I decided to use this wedding recipe again, but wanted to do a cream cheese strawberry frosting instead of the buttercream frosting. She is expecting a girl, and I thought the pink icing would be pretty. Unfortunately, I cannot post the icing recipe, because I didn't pay attention to measurements, and it ended up being a concoction of cream cheese, cool whip, powdered sugar, frozen strawberries, and I think some strawberry sundae topping. I was given a bouquet of flowers for my birthday and used some of the flowers to decorate the cake. It turned out nice except you can see the layers of the cake since the icing was not very thick.

If you are looking for a very tasty, moist, and versatile cake, I would definitely recommend this recipe. 

WHITE ALMOND WEDDING CAKE

INGREDIENTS:

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Buttercream Frosting

(I doubled this recipe for this cake)

4 cups powdered sugar

1 cup crisco

1/4 c. milk

1 tsp. vanilla flavoring (clear) or almond flavoring

dash of salt

Mix together with a mixer until smooth.