Hi Bakers,

The Caramel Frosting recipe that I dubbed the Caramel Frosting from Hell came from the January issue of Food & Wine and was written by a pastry chef from Nashville, Lisa Donovan.  I have written an email into Food & Wine telling them of my disasters with the frosting.  I hope to hear back from them soon.  I will give them a week and if they don't put me in touch with Lisa by then, I will begin experimenting on my own by stirring in the baking soda when I take the pan from the heat.  Stay tuned.........

Happy Baking!

Marlene Sorosky Gray