1 7/8 c WATER; WARM
1 lb BUTTER PRINT SURE
1 3/4 oz MILK; DRY NON-FAT L HEAT
4 lb SUGAR; POWDER 2 LB
1/2 lb SHORTENING; 3LB
2 tb IMITATION VANILLA
1 ts SALT TABLE 5LB
1/2 lb COCOA NATURAL 1 LB
1. MELT BUTTER OR MARGARINE AND SHORTENING; POUR INTO MIXER BOWL.
2. SIFT TOGETHER POWDERED SUGAR, COCOA, MILK, SALT; ADD TO MELTED
FATS; MIX AT LOW SPEED UNTIL SMOOTH.
3. COMBINE WATER AND VANILLA; ADD TO MIXTURE IN BOWL. BEAT AT MEDIUM
SPEED UNTIL MIXTURE OBTAINS DESIRED SPREADING CONSISTENCY.
4. SPREAD IMMEDIATELY ON COOL CAKES.
NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS PER
CAKE.
NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH
CUPCAKE.
NOTE: 3. IN STEP 2, 10 2/3 OZ CHOCOLATE, COOKING, UNSWEETENED MAY BE
USED. IN STEP 1, REDUCE BUTTER OR MARGARINE T0 12 OZ (1 1/2 CUPS). MELT
CHOCOLATE WITH BUTTER OR MARGARINE AND SHORTENING.
Recipe Number: G04400
SERVING SIZE: 2 TABLESPO
From the Army
Yields
100 Servings