Recipe - Chocolate Chip Fudge Fros

1 Three fourths cup WATER; HOT
One half pound BUTTER PRINT SURE
3 Three fourths ounce MILK; DRY NONFAT L HEAT
2 One fourth pound CHOCOLATE CHIPS; 12 OZ
3 One half pound SUGAR; POWDER 2 LB
1 teaspoon SALT TABLE 5LB

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 (312 OZ PG) CHOCOLATEFLAVORED BAKING
CHIPS
MAY BE SUBSTITUTED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.

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

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