Mocha butter cream frosti
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | COFFEE-DOUBLE STRENGTH |
| 1¼ | pounds | BUTTER PRINT SURE |
| 4⅛ | pounds | SUGAR; POWDER 2 LB |
| 1 | teaspoon | SALT TABLE 5LB |
| 4 | ounces | COCOA NATURAL 1 LB |
Directions
1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY.
2. SIFT TOGETHER POWDER SUGAR, SALT AND COCOA; ADD TO CREAMED BUTTER OR MARGARINE.
3. ADD DOUBLE-STRENGTH BREWED COFFEE.
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 CUPCAKE.
Recipe Number: G03906
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .