1 Tablespoon Vanilla 6 sticks Butter 2cups Evaporated Milk 2 sticks Margerine 2 whole Eggs 1 egg yolk 2 ½ Cups sugar 1 ½ Tablespoons arrowroot or cornstarch
Combine vanilla, butter, evaporated milk eggs and yolk in a sauce pan. Cook over medium heat and stir consistently with wisk. Add sugar, slowly constantly stirring and bring to low boil. Add cornstarch and mix well, stirring constantly. Turn off heat and allow mixture to stand for 15 minutes. Pour into clean cool bowl and refrigerate overnight, sprinkle mac or other nuts over icing if desirerd.
Hints for baking cakes: Touch cake with fingers instead of fork. When cake is done turn over on cooling rack immediately. Freeze cake before icing.