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CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

1 7/8 c WATER; WARM
1 lb BUTTER PRINT SURE
1 3/4 oz MILK; DRY NON-FAT L HEAT
4 lb SUGAR; POWDER 2 LB
1/2 lb SHORTENING; 3LB
2 tb IMITATION VANILLA
1 ts SALT TABLE 5LB
1/2 lb COCOA NATURAL 1 LB

INSTRUCTIONS

1.  MELT BUTTER OR MARGARINE AND SHORTENING; POUR INTO MIXER BOWL.
2.  SIFT TOGETHER POWDERED SUGAR, COCOA, MILK, SALT; ADD TO MELTED
FATS; MIX AT LOW SPEED UNTIL SMOOTH.
3.  COMBINE WATER AND VANILLA; ADD TO MIXTURE IN BOWL. BEAT AT MEDIUM
SPEED UNTIL MIXTURE OBTAINS DESIRED SPREADING CONSISTENCY.
4.  SPREAD IMMEDIATELY ON COOL CAKES.
NOTE:  1.  FOR SIX 9-INCH (2 LAYER) CAKES:  SPREAD ABOUT 1 3/4 CUPS PER
CAKE.
NOTE:  2.  FOR 13 DOZEN CUPCAKES:  SPREAD ABOUT 1 TBSP FROSTING ON EACH
CUPCAKE.
NOTE:  3.  IN STEP 2, 10 2/3 OZ CHOCOLATE, COOKING, UNSWEETENED MAY BE
USED.  IN STEP 1, REDUCE BUTTER OR MARGARINE T0 12 OZ (1 1/2 CUPS). MELT
CHOCOLATE WITH BUTTER OR MARGARINE AND SHORTENING.
Recipe Number: G04400
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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