Chocolate butter cream fr

100 Servings

Ingredients

Quantity 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

Directions

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, .

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