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From: kolling@magic.DEC.COM (Karen Kolling)
Newsgroups: net.cooks,net.veg
Subject: Re: substitute for butter/marg in cake fillings
Message-ID: <259@magic.DEC.COM>
Date: Fri, 7-Mar-86 18:21:24 EST
Article-I.D.: magic.259
Posted: Fri Mar  7 18:21:24 1986
Date-Received: Tue, 11-Mar-86 00:24:56 EST
Organization: DEC Systems Research Center, Palo Alto
Lines: 12
Xref: watmath net.cooks:6156 net.veg:766


> Peter Kendell at STC Telecoms, London N11 1HB asks:
>    Does anyone out there have a recipe for a cake filling
>    using quark instead of butter? My wife has gone off butter and
>    margarine is no substitute.

(I wonder if "filling" is a British way of saying "frosting", otherwise
if he's deduced a butter/marg less frosting, why not use that for the
filling...)  However, moving right along, for a "generic cake", how
about a jam filling?  For a cake like applesauce cake, how about a cream
cheese filling.  How about a whipped cream filling and frosting?  How
about a hundred, million, quintillion calories......