Special Cake Toppings
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
Lazy Daisy Frosting =================== Heat 1/4 cup (1/2 stick) butter or margarine with 1/4 cup C&H Golden Brown Sugar, 1 cup flaked coconut, and 1/2 cup chopped walnuts. Spread evenly over hot _baked_ cake in pan. Broil slowly until lightly browned and bubbly. Frosts 13 x 9-inch cake.
Creamy Filling and Topping ========================== Beat 1 small (3 oz.) package cream cheese until fluffy. Add 1 teaspoon vanilla and dash of salt. Gradually beat in 1/2 cup packed C&H Golden Brown Sugar. Whip 1 cup of heavy cream; fold into cheese mixture. Heap on slices of angel food or pound cake, or use as filling and frosting for two cake layers. For an extra treat, top with banana slices. Refrigerate until served.
Coffee Cake Topping =================== Mix 1 cup dairy sour cream with 1 cup packed C&H Golden Brown Sugar and dash of salt. Spread over _unbaked_ coffee cake dough in pan, either yeast or quick type. Bake coffee cake as your recipe directs. Enough to top one 13 x 9-inch cake.
Pancake and Waffle Syrup ======================== Heat 3/4 cup water to boiling. Lower heat; add 2 cups packed C&H Golden or Dark Brown Sugar. Stir over low heat until sugar is dissolved. Add maple flavoring if desired. Pour into pitcher or storage jar. Makes about 1 pint of rich-flavored syrup.
Baked-On-Meringue ================= Beat 2 egg whites until frothy. Add 1/8 teaspoon cream of tartar, then gradually beat in 1 cup packed C&H Golden Brown Sugar. Continue to beat until stiff. Spread over _unbaked_ cake batter in pan. Sprinkle with 1/4 cup finely chopped walnuts. Bake with cake as directed. Enough to cover one 13 x 9-inch cake.