Chocolate chip fudge fros

100 Servings

Ingredients

Quantity Ingredient
1¾ cup WATER; HOT
½ pounds BUTTER PRINT SURE
3¾ ounce MILK; DRY NON-FAT L HEAT
2¼ pounds CHOCOLATE CHIPS; 12 OZ
3½ pounds SUGAR; POWDER 2 LB
1 teaspoon SALT TABLE 5LB
1 OZ) FROSTING PER CAKE.

Directions

1. MELT CHOCOLATE CHIPS AND BUTTER OR MARGARINE OVER VERY LOW HEAT.

PLACE IN MIXER BOWL.

2. SIFT TOGETHER POWDERED SUGAR, MILK, AND SALT; ADD TO CHOCOLATE MIXTURE.

3. BLEND IN JUST ENOUGH WATER TO OBTAIN SPREADING CONSISTENCY. MIX AT MEDIUM SPEED 3 MINUTES OR UNTIL SMOOTH.

4. SPREAD IMMEDIATELY ON COOL CAKES.

NOTE: 1. IN STEP 1, 2 LB 4 OZ (3-12 OZ PG) CHOCOLATE-FLAVORED BAKING CHIPS

MAY BE SUBSTITUTED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.

NOTE: 2. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1¾ CUPS (1 LB NOTE: 3. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.

Recipe Number: G05300

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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