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5 large egg whites 1 ¼ cup sugar 2 cup (4 sticks) unsalted butter, at room temperature 1 teaspoon vanilla extract

¾ cup sugar ¾ cup all-purpose flour ¼ teaspoon salt ⅓ cup butter 1 cup finely shredded cheddar cheese (4 ounces)

Pie Bakery pies could be substituted for the frozen pies, be sure to measure that they are 9-inches or less across the top to fit into the cake pans.

2 cup all-purpose flour ½ teaspoon salt ⅔ cup shortening 6 tablespoon cold water

1 14.5 ounce can undrained diced tomatoes ¼ cup brown sugar 2 tablespoon balsamic vinegar 2 teaspoon frozen orange juice concentrate ¼ teaspoon ground cinnamon ⅛ teaspoon ground ginger ⅛ teaspoon crushed red pepper dash ground allspice 1 tablespoon cold butter

2 cup whipping cream ⅓ cup malted milk powder 2 11.5 ounce package milk chocolate pieces Malted Buttercream Frosting 1 cup sugar ¼ cup water ⅓ cup vanilla malted milk powder 2 tablespoon milk 5 pasteurized whole eggs, whites only* 2 cup unsalted butter, softened Blogger Variation by Jennifer Farley of Savory Simple For Jennifer’s version, use Malted Buttercream Frosting. * We recommend using pasteurized eggs for this recipe. Using regular eggs without heating them properly can introduce harmful bacteria into food....

6 ounce semisweet chocolate 2 tablespoon margarine or butter

4 cup powdered sugar, sifted ⅓ cup butter, softened 2 tablespoon milk 1 teaspoon vanilla 10 chocolate sandwich cookies Chocolate-Sour Cream Frosting 1 6 ounce package (1 cup) semisweet chocolate pieces ¼ cup butter ½ cup sour cream 2 ½ cup powdered sugar, sifted

⅔ cup butter 4 egg whites 2 cup all-purpose flour 2 tablespoon baking powder ½ teaspoon salt 1 ¼ cup granulated sugar 1 teaspoon vanilla ¾ cup milk

2 tablespoon butter 2 ounce unsweetened chocolate 2 cup powdered sugar ¼ cup water ½ teaspoon vanilla