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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cake Filling Frosting

Date Added: January 29, 2013


1 1/4 Cups Milk (evaporated is best)
1/4 Cup Corn dissolved in
Cup Sugar
1 Cup Butter or substitute
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1. Flavour (original recipe used 1 tablespoon instant coffee, can substitute 1 teaspoon vanilla essence etc).

2. Mix 1/3 cup milk with cornstarch in bowl. Boil rest of milk with sugar in saucepan.

3. If the flavor is something that needs dissolving (eg the instant coffee), stir it into the milk.

4. Stir milk mixture into corn starch mixture.

5. Return to saucepan and boil mixture while stirring until thick and smooth.

6. Take off heat and allow to cool, stirring often.

7. Add flavor if not already added. Beat butter in large bowl until smooth.

8. Add milk-cornstarch mixture and beat well. Makes enough to fill and top a 9 inch cake.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Corn, Natural Sweeteners allergies.
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