Fluffy Pudding Frosting

1 pkg. instant chocolate pudding
1 cup cold milk
1/4 cup confectioners sugar
1 tub (8 oz) whipped topping

Beat pudding mix, milk and sugar in a large bowl with a wire whisk about 2 minutes. Gently stir in whipped topping.
Spread onto prepared cupcakes or cake.

Store in refrigerator for up to 24 hours if not used immediately.

Makes 4 1/2 cups (approximately 36 cupcakes)

Prep Time: 15 minutes

Martha Washingtons

1 cup margarine, melted and cooled
1 (14 oz) can sweetened condensed milk
2 cups confectioner's sugar
2 cups pecans or walnuts, chopped
1 (14 oz) package sweetened flaked coconut
1 (20 oz) package melting dark chocolate, chopped

Combine all ingredients except chocolate; mix well and chill overnight. Roll into balls the size of marbles; set on wax paper-lined baking sheets or trays. Chill overnight a second time. Melt chocolate in a double boiler. Dip balls into chocolate and return to wax paper to cool.

Yield: 6 Dozen

Buckeye Brownies

1 (19.5 oz) package brownie mix
2 cups confectioner's sugar
1/2 cup + 6 tbsp. butter softened, divided
1 cup creamy peanut butter
1 (6 oz) package semisweet chocolate chips

Prepare and bake brownie mix in a greased 9x13 baking pan according to package instructions. Allow to cool. Mix confectioner's sugar, 1/2 cup butter and peanut butter; spread over brownies. Chill for 1 hour. Melt chocolate chips and remaining 6 tbsp. of butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Allow to cool and cut into squares.

Makes 2-3 Dozen

Apple Cranberry Spice Cake

1 (18.25 oz) package spice cake mix
3 eggs 1 cup unsweetened applesauce
1/2 cup butter (softened)
1/2 cup water
1 cup dices, peeled apples
1 cup dried cranberries

Glaze:
1 tbsp. butter
1/4 cup water
2 cups confectioner's sugar (sifted)

Preheat oven to 350 degrees. Combine cake mix, eggs, applesauce, butter and water. Beat on low speed for one minute to blend, then on medium speed for two minutes. Stir in diced apples and cranberries. Spread batter evenly in 10-inch greased and floured bundt pan. Bake for 55-65 minutes or until a tester inserted in center comes out clean. Cool for 25 minutes in pan on wire rack and then remove cake and cool completely.

Glaze: In a saucepan, combine butter and water over very low heat until butter melts. Remove from heat and gradually add confectioner's sugar, stirring until smooth. Pour warm glaze over top of cake, letting it drip down the sides.

Serves: 12

Butter Frosting - Icing

6 Tbsp. Butter or Margarine
4 1/2 - 4 3/4 Cups Confectioner's Sugar
1/4 Cup Milk
1 1/2 Tsp. Vanilla

In large mixing bowl, beat butter or margarine until light and fluffy. Gradually add about half the confectioner's sugar, beating well. Beat in milk and vanilla. Gradually beat in the remaining confectioner's sugar, then additional milk, if necessary to make frosting of spreadable consistency.

*Frosts tops and sides of two 8 in. or 9 in. layers.

**For light chocolate frosting, add 2 tbsp. powdered cocoa.