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Title: Chocolate Butter Cream Fr Categories: Yield: 100 Servings 1 1/4 c WATER; BOILING 3/4 lb BUTTER PRINT SURE 2 oz MILK; DRY NON-FAT L HEAT 4 1/8 lb SUGAR; POWDER 2 LB 2 tb IMITATION VANILLA 1 ts SALT TABLE 5LB 12 oz 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 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 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 1/2 CUPS). ADD CHOCOLATE AT END OF STEP 1. Recipe Number: G03902 SERVING SIZE: 2 TABLESPO From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |