Butter Pound Cake Icing...The Christmas Spirit

"This was the best Christmas we ever had. It had to be because it always is. I heard my mother say so every year. It was she who protested that she didn't want a present; she just wanted us all to be together and love one another. It was she who feared that seasonal frenzy would overshadow eternal verities. She was apprehensive that we might get so caught up in the excitement of giving and regardless of what anyone tried to teach us, of getting, that we would ignore "the true meaning of Christmas."

"She would have loved this one. Last year the family was broke and we said, "Let's don't give any presents." Then we dipped into reserves and gave them anyway. This year even the reserves were gone. There was still, however, the thrill in the heart, the building of excitement, the rush of preparation. There was still the awareness of hope, the weary world rejoicing." ~Excerpt..."Christmas Gift"

This was a recipe my mother made every year during the holiday season.

We could not wait until Christmas Day!

Bittersweet Icing for Pound Cake

1/2 cup milk

3 1/2 cups marshmallows

1 T. strong coffee

1 12 ounce package of semi-sweet chocolate chips

1 cup heavy cream, whipped

1 frozen pound cake (Estelle's uses Sara Lee)

Combine the first four ingredients in a double boiler. Cook until the marshmallows are melted. Cool. Fold in the whipped cream. Slice the pound cake into four layers. Frost the cake between the layers and then the sides of the cake. Refrigerate until serving time.~Laurel, Mississippi