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FROSTED JAM CAKE ICING

Category:    Cakes, Desserts
Yield:1 servings
 
      1 c  Heavy Cream                         1 tb Butter
      2 c  Sugar                              24    Whole Pecan Halves
 
  Combine the cream and sugar in a heavy saucepan and bring to a boil,
  cooking at a full rolling bois for 2 minutes, (A candy thermometer will
  read 234 degrees F.)  Cool slightly, then beat until it just begins to
  thicken.  Beat in the butter and immediately spread between the layers and
  on top of the cake leaving the sides unfrosted. Decorate with the pecan
  halves.
  
  From The Food Fare Section Rocky Mountain News September 3, 1986
 

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