Cocoa Fudge Frosting

Ingredients

17 cups WATER; WARM
1 pound BUTTER PRINT SURE
1 3/4 ounces MILK; DRY NON-FAT L HEAT
4 pounds SUGAR; POWDER 2 LB
1/2 pound SHORTENING; 3LB
2 tablespoons IMITATION VANILLA
1 teaspoon SALT TABLE 5LB
1/2 pound COCOA NATURAL 1 LB

Method

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.

Yield

10


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