0
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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

1 c COFFEE-DOUBLE STRENGTH
1 1/4 lb BUTTER PRINT SURE
4 1/8 lb SUGAR; POWDER 2 LB
1 ts SALT TABLE 5LB
4 oz COCOA NATURAL 1 LB

INSTRUCTIONS

1.  CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3
MINUTES OR UNTIL LIGHT AND FLUFFY.
2.  SIFT TOGETHER POWDER SUGAR, SALT AND COCOA; ADD TO CREAMED BUTTER OR
MARGARINE.
3.  ADD DOUBLE-STRENGTH BREWED COFFEE.
4.  SPREAD IMMEDIATELY ON COOLED CAKES.
  :
NOTE:  1.  FOR SIX 9-INCH (2 LAYER) CAKES:  SPREAD ABOUT 1 3/4 CUPS
(1 LB) FROSTING ON EACH CAKE.
NOTE:  2.  FOR 13 DOZEN CUPCAKES:  SPREAD ABOUT 1 TBSP FROSTING ON
EACH CUPCAKE.
Recipe Number: G03906
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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