---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Special Cake Toppings
  Categories: Cakes, Desserts, Misc
       Yield: 1 servings
  
  
   Baked-On-Meringue
   =================
   Beat 2 egg whites until frothy.  Add 1/8 teaspoon cream of tartar, then
   gradually beat in 1 cup packed C&H Golden Brown Sugar.  Continue to beat
   until stiff.  Spread over _unbaked_ cake batter in pan.  Sprinkle with 1/4
   cup finely chopped walnuts.  Bake with cake as directed.  Enough to cover
   one 13 x 9-inch cake.
   
   Lazy Daisy Frosting
   ===================
   Heat 1/4 cup (1/2 stick) butter or margarine with 1/4 cup C&H Golden Brown
   Sugar, 1 cup flaked coconut, and 1/2 cup chopped walnuts.  Spread evenly
   over hot _baked_ cake in pan.  Broil slowly until lightly browned and
   bubbly.  Frosts 13 x 9-inch cake.
   
   Creamy Filling and Topping
   ==========================
   Beat 1 small (3 oz.) package cream cheese until fluffy.  Add 1 teaspoon
   vanilla and dash of salt.  Gradually beat in 1/2 cup packed C&H Golden
   Brown Sugar.  Whip 1 cup of heavy cream; fold into cheese mixture.  Heap
   on slices of angel food or pound cake, or use as filling and frosting for
   two cake layers.  For an extra treat, top with banana slices.  Refrigerate
   until served.
   
   Coffee Cake Topping
   ===================
   Mix 1 cup dairy sour cream with 1 cup packed C&H Golden Brown Sugar and
   dash of salt.  Spread over _unbaked_ coffee cake dough in pan, either
   yeast or quick type.  Bake coffee cake as your recipe directs.  Enough to
   top one 13 x 9-inch cake.
   
   Pancake and Waffle Syrup
   ========================
   Heat 3/4 cup water to boiling.  Lower heat; add 2 cups packed C&H Golden
   or Dark Brown Sugar.  Stir over low heat until sugar is dissolved.  Add
   maple flavoring if desired.  Pour into pitcher or storage jar.  Makes
   about 1 pint of rich-flavored syrup.
   
   Reprinted with permission from _Brown Sugar Recipe Bonanza_
   From the C and H Sugar Kitchen
   Electronic format by Karen Mintzias
  
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