Frangelico Frosting Recipes

Steps:

• Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer.

Steps:

• Preheat oven to 350°F. Butter an 8 1/2-inch springform pan (2 inches deep) or other cake pan with same dimensions and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess flour.
• In a food processor pulse praline until ground fine. Reserve 1/4 cup ground praline and transfer remaining praline to a bowl. In food processor pulse chocolate until finely ground and add to bowl of praline.
• In a bowl with an electric mixer cream together butter, salt, and 1/4 cup sugar until light and fluffy. Beat in yolks, 1 at a time, beating well after each addition, and beat in vanilla. Stir in praline chocolate mixture (mixture will be very thick).
• In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 1/4 cup sugar in a steam, beating until meringue just holds stiff peaks. Fold one third meringue into yolk mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan and smooth top.
• Bake tort in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan. Cool torte in pan on a rack (torte will fall slightly and continue to set as it cooks) and remove from pan. Torte may be made 1 day ahead and chilled, covered. Bring torte to room temperature before serving.
• In a bowl with an electric mixer beat cream until it just holds soft peaks. Stir in Frangelico and half of reserved praline.
• Top torte with whipped cream and sprinkle with remaining reserves praline. Serve torte immediately.

Steps:

• Take softened cream cheese and softened butter beat with mixer until it becomes smooth and well blended.
• Add powdered sugar little at a time to make sure it gets incorporated. After you have added about half of sugar, you can pour in the Frangelico. Add the rest of the powdered sugar.
• Once all the ingredients are blended, mix on high until you get your desired thickness. If it is too thin, just add more powdered sugar (little goes a way). If it's too thick, add more Frangelico to the icing (little goes a way).
• Lick the beater when done--gotta taste the yummy goodness!

Steps:

• Preheat oven to 350 degrees F.
• Combine Frangelico, cake mix, eggs, water, and almond extract.
• Pour batter into two prepared 8 inch cake pans.
• Bake for 25 - 30 minutes.
• Turn onto a cooling rack.
• Beat cream with the sugar until stiff.
• Split the cake layers in half.
• Spread with whipped cream and stack on a serving plate.
• Frost the top and sides of the cake with your choice of frosting or Frangelico Frosting (recipe#).
• Sprinkle with coconut.

Steps:

• Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
• Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
• Pour batter over nuts.
• Bake at 325 in oven for 1 hour.
• Cool 10 minutes in pan.
• Invert onto serving plate and prick top.
• Glaze-----------------.
• Melt butter in saucepan.
• Stir in water and sugar.
• Boil 5 minutes, stirring constantly.
• Remove from heat.
• Stir in rum.
• Brush glaze evenly over top and sides of cake.
• Allow cake to absorb glaze.
• Repeat until glaze is used up.