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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