Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | WATER |
| ¾ pounds | BUTTER PRINT SURE |
| 2 ounces | MILK; DRY NON-FAT L HEAT |
| 4 pounds | SUGAR; POWDER 2 LB |
| ¾ pounds | SHORTENING; 3LB |
| 2 tablespoons | IMITATION VANILLA |
| ¾ teaspoon | SALT TABLE 5LB |
1. CREAM BUTTER OR MARGARINE AND SHORTENING IN MIXER BOWL 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY.
2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED MIXTURE; BLEND.
3. COMBINE WATER AND VANILLA; ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. BEAT UNTIL MOISTURE IS ABSORBED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL LIGHT AND OF SPREADING CONSISTENCY.
4.SPREAD IMMEDIATELY ON COOL CAKES.
NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB) FROSTING PER CAKE.
NOTE: 2. FOR 13 DOZEN CUPCAKES: USE ABOUT 2½ QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.
Recipe Number: G04700
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .