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 Army
Yields
100 Servings