Recipe - Brown Sugar Frosting

2 cup WATER
One half pound BUTTER PRINT SURE
2 ounce MILK; DRY NONFAT L HEAT
2 pound SUGAR; POWDER 2 LB
3 3/8 pound SUGAR; BROWN, 2 LB
1 ounce IMITATION VANILLA

1. COMBINE BROWN SUGAR, BUTTER OR MARGARINE, AND WATER. HEAT TO
BOILING; COOK 1 MINUTE.

2. REMOVE FROM HEAT; POUR INTO MIXER BOWL.

3. SIFT TOGETHER MILK AND POWDERED SUGAR; ADD SLOWLY TO COOKED MIXTURE
WHILE BEATING AT LOW SPEED.

4. ADD VANILLA; MIX AT MEDIUM SPEED 5 MINUTES OR UNTIL SMOOTH AND
OF SPREADING CONSISTENCY.

5. POUR AND SPREAD IMMEDIATELY ON COOL CAKES.

NOTE: 1. FOR SIX 9INCH (2 LAYER) CAKES: SPREAD ABOUT 1 Three fourths CUPS
(1 LB) FROSTING ON EACH CAKE.

NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON
EACH CUPCAKE.

Recipe Number: G04000

SERVING SIZE: 2 TABLESPO

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.