Chocolate Butter Cream Frosting

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Chocolate Butter Cream Frosting
Categories: Military
Yield: 100 Servings

1 1/4 cup water; boiling
3/4 lb butter
2 oz milk; dry non-fat
4 1/8 lb sugar; powder
2 Tbsp imitation vanilla
1 tsp salt table
12 oz cocoa natural

Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until
light and fluffy. Sift together powdered sugar, salt, cocoa, and milk; add to
creamed butter or margarine. 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. Spread immediately on cooled cakes.

Note: For six 9-inch (2 layer) cakes: spread about
1 3/4 cups (1 lb) frosting on each cake.
Note: For 13 dozen cupcakes: spread about 1 Tbsp
frosting on each cupcakes.
Note: 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 Tablespoons

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Source:

rec.food.cooking,rec.food.baking