This is my first time actually making a cake, and I used this frosting for it (a Baker's German's sweet chocolate cake -- thanks for the recipe!). This frosting was very easy to make, and made good use of baking ingredients that I had on hand (leftover from making the cornbread for my Thanksgiving dressing!).
I made this recipe as written, except for one thing. The recipe called for a 12-oz can of evaporated milk. That size wasn't available at my grocery store, so I had to buy two smaller cans for a total of 10 ozs. I supplemented it with some buttermilk (2 ozs) that I had leftover. (Since I'm just learning how to cook, it seemed important to me to have 12 ozs of liquid -- not sure if it made that much of a difference).
This recipe made enough for my 9X13 cake, with just a little left over. While I was cooking the icing, however, I noticed yellow flecks showing up in the mixture. I assumed it was eggs (or maybe butter?), and kept cooking it to make sure any salmonella wo