1 cup milk
2 T. flour
pinch salt
1/2 c. butter, softened
1/2 c. shortening
1 c. granulated sugar
2-3 drops green food coloring
1/4 tsp. peppermint extract
3 T. cocoa
1/4 t. vanilla
2-3 drops red food coloring
1.4 t almond extract
2-3 drops yellow food color
1/4 tsp. lemon flavoring
In a small sauce pan, combine milk, flour, and salt. Cook over medium heat 5-7 minutes, until thickened. Cool.
Combine butter, shortening, and sugar in a medium bowl. Beat well. Add cooled milk mixture. Beat for 7 minutes until smooth and fluffy. Divide into four bowls.
Add to bowl:
1. green color and peppermint
2. cocoa and vanilla
3. red color and almond
4. yellow color and lemon
Bake a chocolate cake in two round pans. Slice the two cakes horizontally. Spread each bowl of frosting on one layer, stacking as you go. We like to put the chocolate layer on the bottom because it is not colorful.
This recipe came from David's mission home cookbook.
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