Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | WATER; BOILING |
| ⅓ cup | BUTTER PRINT SURE |
| 1 pounds | SUGAR; POWDER 2 LB |
| 1 teaspoon | IMITATION VANILLA |
| 2 ounces | COCOA NATURAL 1 LB |
1. SIFT TOGETHER POWDERED SUGAR, COCOA, AND SALT INTO MIXER BOWL.
2. BLEND BUTTER OR MARGARINE AND VANILLA INTO SUGAR MIXTURE AT LOW SPEED. ADD ENOUGH WATER TO OBTAIN SPREADING CONSISTENCY. BEAT AT MEDIUM SPEED ABOUT 3 MINUTES OR UNTIL SMOOTH.
3. SPREAD IMMEDIATELY ON COOL CAKES.
NOTE: 1. THIS FROSTING MAY BE USED ON DOUGHNUTS (RECIPE NO.D-18),CREAM PUFFS (RECIPE NO. J-26) AND ECLAIRS (RECIPE NO. J-26-1),BROWNIES (RECIPE NO. H-2) AND BOSTON CREAM PIE (RECIPE NO. G-32). USE ⅓ CUP PER PIE.
2. IN STEP 1, 12 OZ (1½ CUPS) SHORTENING MAY BE SUBSTITUTED FOR BUTTER OR MARGARINE; 2 ⅔ OZ CHOCOLATE, COOKING, UNSWEETENED MAY BE USED. MELT CHOCOLATE AT LOW HEAT. COOL. IN STEP 2, REDUCE BUTTER OR MARGARINE TO 1 ⅓ OZ (2 ⅔ TBSP). ADD COOLED, MELTED CHOCOLATE TO OR MARGARINE.
Recipe Number: G04200
SERVING SIZE: 2 TABLESP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .