Chocolate Chip Fudge Frosting G.Desserts (Cakes, Filling, and Frostings) No.053
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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 |
|--------------------|----------|----------|-----------------------------------|
|Chocolate, Cooking, | 2LB 4OZ| 1.50 Qrt | 1. Melt chocolate chips & butter |
|Chips | | | or margarine over very low |
|Margarine | 8OZ| 1.00 Cup | heat. Place in mixer bowl. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Confectioners| 3LB 8OZ| 3.50 Qrt | 2. Sift together powdered sugar, |
|, 6X | | | milk, and salt; add to choco- |
|Milk, Non Fat, Dry, | 3OZ| 0.75 Cup | late mixture. |
|Milk Powder | | | |
|Salt | | 1.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Hot Water | | 1.75 Cup | 3. Blend in just enough water to |
| | | | obtain spreading consistency. |
| | | | Mix at medium speed 3 minutes |
| | | | or until smooth. |
| | | | 4. Spread immediately on cool |
| | | | cakes. |
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NOTE: 1. In Step 1, 2lb 4oz (3-12 oz pg) chocolate-flavored baking
chips may be substituted for chocolate, cooking, semisweet
chips.
2. For six 9-inch (2 layer) cakes: Spread about 1 3/4 cups
(1 lb 1 oz) frosting per cake.
3. For 13 dozen cupcakes: Spread about 1 tbsp frosting on each
cupcake.