Chocolate Fudge Frosting G.Desserts (Cakes, Filling, and Frostings) No.043
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|Yield: 0 Portions Each Portion: 2 1/2 Quarts|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 12OZ| 1.50 Cup | 1. Combine butter or margarine, |
|Sugar, Confectioners| 4LB 8OZ| 4.50 Qrt | powdered sugar, salt, cocoa, |
|, 6X | | | and vanilla in mixer bowl. |
|Salt | | 1.00 Tspn| |
|Cocoa | 8OZ| 2.00 Cup | |
|Vanilla Extract | | 2.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Blended Syrup | | 0.75 Cup | 2. Heat syrup and water to just |
|Boiling Water | | 1.00 Cup | below boiling. DO NOT BOIL. |
| | | | Add to ingredients in mixer |
| | | | bowl. Beat at low speed 3 to 5 |
| | | | minutes or until smooth. |
| | | | 3. Spread while still warm on |
| | | | cool cakes. |
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NOTE: 1. In Step 1, 12oz (1 1/2 cups) shortening may be substituted
for butter or margarine.
2. For six 9-inch (2 layer) cakes: Spread about 1 3/4 cups
(1 lb) per cake.
3. For 13 dozen cupcakes: Spread about 1 tbsp frosting on
each cupcake.