Ingredient:
- 1 (8 ounces) cream cheese, softened
- 1/4 cup or 1/2 stick Parkay margarine, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar, sifted
Direction:
Beat cream cheese, margarine and vanilla until fluffy. Add the sifted powdered sugar 1/2-cup at a time until all is used. If frosting becomes too stiff, thin with a few drops of water.
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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |