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Title: Chocolate Chip Fudge Fros Categories: Yield: 100 Servings 1 3/4 c WATER; HOT 1/2 lb BUTTER PRINT SURE 3 3/4 oz MILK; DRY NON-FAT L HEAT 2 1/4 lb CHOCOLATE CHIPS; 12 OZ 3 1/2 lb SUGAR; POWDER 2 LB 1 ts 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 (3-12 OZ PG) CHOCOLATE-FLAVORED BAKING CHIPS MAY BE SUBSTITUTED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS. NOTE: 2. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 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 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |