White Chocolate Frosting
(4 different recipes!)

White Chocolate Frosting #1:
3/4 c. coarsely broken almond bark
2 1/2 Tbsp. flour
1 c. milk
1 c. butter
1 c. sugar
1 1/2 tsp. vanilla

Combine almond bark and flour; blend in milk. Cook until thick. Cool completely. Cream butter, sugar and vanilla until light and fluffy. Add cooled almond bark mixture. Beat to the consistency of whipped cream.

White Chocolate Frosting #2:
3/4 c. chopped white chocolate
2 1/2 Tbsp. all-purpose flour
1 c. milk
1 c. margarine, softened
1 c. sugar
1 1/2 tsp. vanilla

Combine chocolate and flour in heavy saucepan; blend in milk. Cook, stirring constantly, over medium heat until mixture is very thick. Set aside to cool completely. In large mixing bowl, cream margarine with sugar and vanilla. Beat until light and fluffy, about 3 minutes. Gradually add cooled chocolate mixture. Beat at high speed until frosting is the consistency of whipped cream. Spread between layers and on top and sides of cake.

Rich White Chocolate Frosting:
4 oz. white chocolate
dash of salt
2 Tbsp. butter
3/4 c. confectioners sugar
2 Tbsp. hot water
1 egg yolk
1/2 tsp. vanilla

Melt chocolate and blend in sugar, salt and hot water. Add egg yolk and beat well. Add butter, one tablespoon at a
time, beating thoroughly after each addition. Stir in vanilla. Makes about 3/4 cup or enough to frost tops of the layers.

White Chocolate Frosting #4:
1/2 c. plus 2 Tbsp. sugar
6 Tbsp. evaporated milk
1/4 c. butter
1 1/2 tsp. vanilla
2 c. white chocolate, cut into small pieces

Combine sugar, milk and butter in a saucepan. Bring mixture to full rolling boil and boil one minute. Remove from heat and add white chocolate and vanilla. Stir until candy is melted. Beat until smooth.

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