| 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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