Recipe - Mocha Butter Cream Frosti

1 cup COFFEEDOUBLE STRENGTH
1 One fourth pound BUTTER PRINT SURE
4 1/8 pound SUGAR; POWDER 2 LB
1 teaspoon SALT TABLE 5LB
4 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 POWDER SUGAR, SALT AND COCOA; ADD TO CREAMED BUTTER OR
MARGARINE.

3. ADD DOUBLESTRENGTH BREWED COFFEE.

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 CUPCAKE.

Recipe Number: G03906

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.