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Mix 1-1/2 cups powdered sugar and 2 Tbsp. milk until well blended. Makes 2/3 cup or 12 servings, about 1 Tbsp. each.
Substitute dried cranberries for the raisins.
Cake can be stored in the refrigerator for several weeks.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I havent tried this yet but i am referring to a comment left.it seems obvious to me this is a no bake recipe.the give away would be no eggs?
I didn't think it would taste that good because it was so easy and why waste time with icing? I think it is better without it.
This is a very good cake.. Reply from one of the Comments from one of the reviewers....YOU DO NO BAKE THIS CAKE..... Read your directions...