* Combine milk & flour in a container & shake well. Place into a saucepan.
* Cook at medium-high until thick. Refrigerate one hour.
* In a small bowl, combine the butter, sugar, Crisco, & vanilla. Cream together.
* Add the refrigerated mixture. Beat well.
Note: Peanut butter icing option: Substitute 8 Tbs. peanut butter for the stick of butter.
Preparation Time: 1 1/2 Hours
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cake coverage (928 | ||
Recipe Makes: 1 cake cover | ||
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Calories: 4252 | ||
Calories from Fat: 1762 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 195.8g | 261 % | |
Saturated Fat 84.5g | 422 % | |
Monounsaturated Fat 66.4g | ||
Polyunsanturated Fat 32.5g | ||
Cholesterol 247.8mg | 76 % | |
Sodium 42.9mg | 1 % | |
Potassium 187mg | 5 % | |
Total Carbohydrate 639.1g | 188 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 637.8g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4252
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