Recipe - Chocolate Butter Cream Fr

1 One fourth cup WATER; BOILING
Three fourths pound BUTTER PRINT SURE
2 ounce MILK; DRY NONFAT L HEAT
4 1/8 pound SUGAR; POWDER 2 LB
2 tablespoon IMITATION VANILLA
1 teaspoon SALT TABLE 5LB
12 ounce COCOA NATURAL 1 LB

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 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
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 One half 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, http://www.erols.com/hosey.