Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light May 1999

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Recipe Summary test

Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium saucepan over medium heat. Add brown sugar. Cook 3 minutes; stir constantly with a whisk. Add milk, 1 tablespoon at a time; cook 3 minutes, stirring constantly. Cool. Stir in vanilla. Combine butter mixture and powdered sugar in a bowl; beat at high speed of a mixer until smooth. Frost cake as directed; sprinkle with pecans.

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  • Note: If it's too thick, add 1 tablespoon evaporated fat-free milk.

Nutrition Facts

130 calories; calories from fat 26%; fat 3.7g; saturated fat 1.7g; mono fat 1.4g; poly fat 0.4g; protein 0.5g; carbohydrates 24.2g; fiber 0.1g; cholesterol 7mg; iron 0.2mg; sodium 35mg; calcium 20mg.
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