| 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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