ASK PAT: Offering yummy icings to top easy desserts

By: Pat Koch Special to the Star & Enterprise | SCNOW
Published: May 29, 2009

Dat’s Blackberry Cake

1 lb. loaf shaped pound cake
Blackberry jam
1 pkg. instant lemon pudding mix
2/3 cup milk
small carton whipped topping, thawed
1 basket blackberries, rinsed

Slice pound cake in 3/4 –inch slices. Spread jam on the top of each slice and lay, jam side up, over and covering the bottom of an 8 by 8-square pan, Whisk together the pudding and milk and fold in one cup of whipped topping.
Cover the cake slices with the pudding mixture. Cover this with whipped topping and then evenly distribute the berries on top.
Serve immediately or refrigerate if serving later.

You can vary this recipe by using different fruit and jam flavors and different pudding flavors.

Source: Kim Koch Le’s personal files

Stephanie’s Icing

2 sticks salted butter, softened
1 stick Crisco
1 tablespoon vanilla
2 lbs. powered sugar
water

Combine the butter and Crisco with an electric mixer. Add vanilla. Then slowly add the sugar, starting with one cup. Add the water, one tablespoon at a time, until desired consistency. Add remaining sugar, and additional water to keep consistency. This is a delicious icing.

Source: Stephanie Jonas’ personal files (professional baker)