Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | WATER; BOILING |
| ¾ pounds | BUTTER PRINT SURE |
| 2 ounces | MILK; DRY NON-FAT L HEAT |
| 4⅛ pounds | SUGAR; POWDER 2 LB |
| 2 tablespoons | IMITATION VANILLA |
| 1 teaspoon | SALT TABLE 5LB |
| 12 ounces | COCOA NATURAL 1 LB |
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, SALT, COCOA, AND MILK; ADD TO CREAMED BUTTER OR MARGARINE.
3. ADD VANILLA WHILE MIXING AT LOW SPEED; ADD JUST ENOUGH WATER TO OBTAIN A SPREADING CONSISTENCY. SCRAPE DOWN BOWL, BEAT AT MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL MIXTURE IS LIGHT AND WELL BLENDED. USE BOILING WATER.
4. SPREAD IMMEDIATELY ON COOLED CAKES.
:
NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1¾ CUPS (1 LB) FROSTING ON EACH CAKE.
NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKES.
NOTE: 3. 1 LB UNSWEETENED COOKING CHOCOLATE MAY BE USED. MELT CHOCOLATE AT LOW HEAT. COOL. REDUCE BUTTER OR MARGARINE TO 12 OZ (1 ½ CUPS).
ADD CHOCOLATE AT END OF STEP 1. Recipe Number: G03902
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .