Frostings...

Easy Chocolate Fudge Frosting
3 Cups sifted powdered sugar
2 Tablespoons melted butter
1 teaspoon Vanilla
2 Tablespoons cocoa

- Beat all ingredients until well blended; add milk, a few drops at a time, until frosting is of spreading consistency.

Nutty Coconut Icing
1-1/2 Cups sugar
1/2 can sweetened condensed milk
1/2 Cup butter
1 Cup shredded coconut
1/2 to 1 Cup chopped nuts

- Combine sugar, milk and butter in a saucepan; bring to a boil, and boil for 3 minutes, stirring constantly. Remove from heat; stir in coconut and nuts.

Creamy caramel frosting
1/2 Cup butter
1/4 Cup milk
1 Cup brown sugar firmly packed
2 Cups powdered sugar, sifted
1-1/2 teaspoon vanilla

- In a saucepan, combine butter milk and brown sugar. Heat to boiling, and cook for 2 minutes, stirring frequently to prevent scorching. Cool. Stir in powdered sugar, and beat until smooth. Add vanilla, and beat until well blended.

Easy Pinoche Icing
1/2 Cup butter
1 Cup brown sugar firmly packed
1/4 Cup milk
1-3/4 sifted powdered sugar

- Melt butter in a saucepan. Stir in brown sugar; bring to a boil, and boil for 2 minutes, stirring constantly. Stir in milk, and bring to a boil again, stirring constantly. Remove from heat as soon as the mixture starts to boil. Cool to lukewarm. Gradually add powdered sugar, beating well. If frosting is too stiff, add a few drops of hot water.

Creamy Butter Frosting
1/2 Cup butter
3-1/2 Cups powdered sugar, sifted
few grains salt
2 Egg whites or 1 egg
1-1/2 Teaspoon vanilla

- Cream butter and eggs until light and fluffy. Add sugar gradually, beating well. Add salt and vanilla; beat until fluffy. Add a few drops of milk if frosting is too thick. Makes enough to frost 2 layers or an oblong cake.

Basic Glaze
1/2 Cup boiling water
1 Cup sifted powdered sugar

- Combine well and pour over cake