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Yield:
100 Servings
Ingredients:
Instructions:
Instructions: 1. MELT BUTTER OR MARGARINE AND SHORTENING; POUR INTO MIXER BOWL.
2. SIFT TOGETHER POWDERED SUGAR, COCOA, MILK, SALT; ADD TO MELTED FATS; MIX AT LOW SPEED UNTIL SMOOTH. 3. COMBINE WATER AND VANILLA; ADD TO MIXTURE IN BOWL. BEAT AT MEDIUM SPEED UNTIL MIXTURE OBTAINS DESIRED SPREADING CONSISTENCY. 4. SPREAD IMMEDIATELY ON COOL CAKES. NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS PER CAKE. NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE. NOTE: 3. IN STEP 2, 10 2/3 OZ CHOCOLATE, COOKING, UNSWEETENED MAY BE USED. IN STEP 1, REDUCE BUTTER OR MARGARINE T0 12 OZ (1 1/2 CUPS). MELT CHOCOLATE WITH BUTTER OR MARGARINE AND SHORTENING. SERVING SIZE: 2 TABLESPO Email this Recipe:
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