| 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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