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Cakes and Pies - Magic Caramel Icing

  • 2 cups white sugar
  • 1 cup buttermilk
  • 1 cup shortening
  • 1 teaspoon baking soda

Measure ingredients into a three- or four-quart saucepan. Cook to a soft-ball stage when tested in a cup of cold water.
Stir mixture constantly with a long-handled spoon to break up bubbles and help keep the mixture in the pan. When soft-ball stage is reached, remove from heat. Beat until creamy and ready to spread. Cover top and sides of two 8-inch cake layers.
Note: Never leave mixture on heat if you have to be away from the stove. If desired, you can substitute 1/2 cup butter or margarine for half the shortening. This is very good on chocolate and yellow cakes.
Submitted By: Karen Hart
Piney Flats
Washington Farmers Co-op
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