| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 2 | c | WATER |
| 1/2 | lb | BUTTER PRINT SURE |
| 2 | oz | MILK; DRY NON-FAT L HEAT |
| 2 | lb | SUGAR; POWDER 2 LB |
| 3 3/8 | lb | SUGAR; BROWN, 2 LB |
| 1 | oz | IMITATION VANILLA |
INSTRUCTIONS
1. COMBINE BROWN SUGAR, BUTTER OR MARGARINE, AND WATER. HEAT TO BOILING; COOK 1 MINUTE. 2. REMOVE FROM HEAT; POUR INTO MIXER BOWL. 3. SIFT TOGETHER MILK AND POWDERED SUGAR; ADD SLOWLY TO COOKED MIXTURE WHILE BEATING AT LOW SPEED. 4. ADD VANILLA; MIX AT MEDIUM SPEED 5 MINUTES OR UNTIL SMOOTH AND OF SPREADING CONSISTENCY. 5. POUR AND SPREAD IMMEDIATELY ON COOL 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: G04000 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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