| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1/3 | c | ORANGE RIND |
| 1 1/4 | lb | BUTTER PRINT SURE |
| 2 | ORANGES FRESH | |
| 4 1/8 | lb | SUGAR; POWDER 2 LB |
| 1 | ts | SALT TABLE 5LB |
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 AND SALT; ADD TO CREAMED BUTTER OR MARGARINE. 3. ADD GRATED ORANGE RIND AND ORANGE JUICE. 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 CUPCAKE. Recipe Number: G03907 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.
A Message from our Provider:
“Our God is an *_AWESOME_* God!”