| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 3/4 | c | WATER; HOT |
| 1/2 | lb | BUTTER PRINT SURE |
| 3 3/4 | oz | MILK; DRY NON-FAT L HEAT |
| 2 1/4 | lb | CHOCOLATE CHIPS; 12 OZ |
| 3 1/2 | lb | SUGAR; POWDER 2 LB |
| 1 | ts | SALT TABLE 5LB |
| 1 | OZ) FROSTING PER CAKE. |
INSTRUCTIONS
1. MELT CHOCOLATE CHIPS AND BUTTER OR MARGARINE OVER VERY LOW HEAT. PLACE IN MIXER BOWL. 2. SIFT TOGETHER POWDERED SUGAR, MILK, AND SALT; ADD TO CHOCOLATE MIXTURE. 3. BLEND IN JUST ENOUGH WATER TO OBTAIN SPREADING CONSISTENCY. MIX AT MEDIUM SPEED 3 MINUTES OR UNTIL SMOOTH. 4. SPREAD IMMEDIATELY ON COOL CAKES. NOTE: 1. IN STEP 1, 2 LB 4 OZ (3-12 OZ PG) CHOCOLATE-FLAVORED BAKING CHIPS MAY BE SUBSTITUTED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS. NOTE: 2. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS (1 LB NOTE: 3. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE. Recipe Number: G05300 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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