Cocoa Fudge Frosting G.Desserts (Cakes, Filling, and Frostings) No.044
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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 | 1LB | 2.00 Cup | 1. Melt butter or margarine and |
|Shortening, Emulsifi| 8OZ| 1.13 Cup | shortening; pour into mixer |
|ed | | | bowl. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Confectioners| 4LB | 1.00 Gal | 2. Sift together powdered sugar, |
|, 6X | | | cocoa, milk, and salt; add to |
|Cocoa | 8OZ| 2.00 Cup | melted fats; mix at low speed |
|Milk, Non Fat, Dry, | 2OZ| 6.00 Tbsp| until smooth. |
|Milk Powder | | | |
|Salt | | 1.50 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Warm Water | | 1.88 Cup | 3. Combine water and vanilla; add |
|Vanilla Extract | | 2.00 Tbsp| to mixture in bowl. Beat at |
| | | | medium speed until mixture ob- |
| | | | tains desired spreading con- |
| | | | sistency. |
| | | | 4. Spread immediately on cool |
| | | | cakes. |
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NOTE: 1. For six 9-inch (2 layer) cakes: Spread about 1 3/4 cups
(1 lb) per cake.
2. For 13 dozen cupcakes: Spread about 1 tbsp frosting on each
cupcake.