1/2 c. firmly packed brown sugar
Dash of salt
1/4 c. margarine
1/4 c. reserved pineapple liquid
2 tbsp. milk
1 tbsp. of the reserved yam liquid
3/4 c. powdered sugar
1 tsp. vanilla
8 pecans
In medium saucepan, combine brown sugar, dash of salt 1/4 cup of margarine, pineapple juice reserved from crushed pineapple, 2 tablespoons of milk and 1 tablespoon of yam liquid. Bring to a boil stirring constantly, remove from heat, beat in powdered sugar and 1 teaspoon of vanilla. Cool about 10 minutes to allow it to cool. It will thicken slightly. Beat well and spread over cake and let run down sides of the cake.
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