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    Pomegranate Butter Cream Frosting


    Source of Recipe


    by Millie, from LA Times

    Recipe Introduction


    Times Test Kitchen Director Donna Deane created this frosting for a 9-inch layer cake.

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3646.1

    List of Ingredients




    1 1/2 cups (3 sticks) butter, softened
    3 cups sifted powdered sugar
    2 teaspoons vanilla extract
    3 tablespoons pomegranate molasses
    1/2 cup pomegranate seeds, divided
    1/2 cup chopped walnuts, toasted

    Recipe



    1. Beat the butter until light and creamy, then gradually add the powdered sugar until the frosting is light and fluffy. Beat in the vanilla and pomegranate molasses.

    2. To frost a cake, cut the cake in half horizontally, and place the bottom on a cake plate. Spread one-fourth of the frosting over the cake and sprinkle with half the pomegranate seeds. Top with the other cake half and frost the top and sides of the cake with the remaining frosting. Sprinkle the cake with the chopped nuts and the remaining pomegranate seeds.

    Each serving: 390 calories; 235 mg. sodium; 62 mg. cholesterol; 26 grams fat; 15 grams saturated fat; 39 grams carbohydrates; 1 gram protein; 0.38 gram fiber.

 

 

 

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