Recipe for Chocolate Chip Fudge Frosting 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3/4 cup WATER, HOT
1/2 lb BUTTER PRINT SURE
3/4 oz MILK, DRY NON-FAT L HEAT
1/4 lb CHOCOLATE CHIPS, 12 OZ
1/2 lb SUGAR, POWDER 2 LB
Instructions:
Instructions: 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.

SERVING SIZE: 2 TABLESPO

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