On 9/4/2012 1:25 AM, Polly Esther wrote:
> I am so embarrassed and ashamed. A friend asked me for my recipe for
> chocolate cake frosting. She loves mine. Enjoyed it here many times.
> There is nothing in my heart that would prompt me to hide special
> touches or techniques to make her look like an 'also ran' cook. I
> wanted her to enjoy success and compliments.
> It's the ordinary 'in every cookbook' recipe where you bake a sheet
> cake and pour a chocolate frosting on top while the cake is still hot
> out of the oven.
> Butter, powdered sugar, milk, cocoa, and bit of salt and a little
> vanilla.
> I've seriously considered every ingredient in the mix.
> The concoction works with butter - or margarine.
> It works with 'real' milk or 2% or whatever's in the refrigerator.
> My box of powdered sugar ( one pound) says it contains 3 3/4 cups.
> She used a sack (?) that's said to contain 4 cups.
> Are any of you familiar with this cake frosting and have just
> ANY clue as to why hers turned to soup? It didn't matter to her
> brothers who were quite agreeable about using a drinking straw =) but
> she (and I ) are disappointed and puzzled.
> Is it possible that a store-brand powdered sugar caused the failure?
> Would the post-hurricane strange weather be a factor? Any thoughts? Polly
>
Most US confectioner's sugar contains cornstarch - is it possible that
the powdered sugar she bought was _just_ powdered sugar?