| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/4 | c | WATER; BOILING |
| 3/4 | lb | BUTTER PRINT SURE |
| 2 | oz | MILK; DRY NON-FAT L HEAT |
| 4 1/8 | lb | SUGAR; POWDER 2 LB |
| 2 | tb | IMITATION VANILLA |
| 1 | ts | SALT TABLE 5LB |
| 12 | 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 POWDERED SUGAR, SALT, COCOA, AND MILK; ADD TO CREAMED BUTTER OR MARGARINE. 3. ADD VANILLA WHILE MIXING AT LOW SPEED; ADD JUST ENOUGH WATER TO OBTAIN A SPREADING CONSISTENCY. SCRAPE DOWN BOWL, BEAT AT MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL MIXTURE IS LIGHT AND WELL BLENDED. USE BOILING WATER. 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 CUPCAKES. NOTE: 3. 1 LB UNSWEETENED COOKING CHOCOLATE MAY BE USED. MELT CHOCOLATE AT LOW HEAT. COOL. REDUCE BUTTER OR MARGARINE TO 12 OZ (1 1/2 CUPS). ADD CHOCOLATE AT END OF STEP 1. Recipe Number: G03902 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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