Recipe#56

Servings: Yield: 2 1/4 Quarts (1 1/8 Quarts Per Sheet Cake)
Portions:
Pan Size:
Temperature:

INGREDIENTS

2 qt. (3 lb) sugar, brown
3/4 cup (6 oz) butter or margarine
2 cups water
7 tbsp. (2 oz) milk, nonfat, dry
2 1/2 qt. (2 1/2 lb) sugar, powdered, sifted
2 tbsp. vanilla

INSTRUCTIONS

Combine brown sugar, butter or margarine and water. Heat to boiling; cook 1 minute. Remove from heat; pour into a mixer bowl.

Sift together nonfat dry milk and sugar; add slowly to butter sugar mixture while beating at low speed. Add vanilla; mix on medium speed 5 minutes or until smooth and or spreading consistency. Pour and spread immediately.

NOTE: 2 1/3 cups other types of milk may be substituted for water and nonfat dry milk.