|BUTTER,SOFTENED||1-1/4 lbs||2-1/2 cup|
|SUGAR,POWDERED,SIFTED||5 lbs||1 gal 3/4 qts|
|SALT||1/4 oz||1/8 tsp|
|MILK,NONFAT,DRY||1 oz||1/4 cup 3-1/3 tbsp|
|COCOA||12-1/8 oz||1 qts|
|EXTRACT,VANILLA||7/8 oz||2 tbsp|
|WATER,BOILING||10-1/2 oz||1-1/4 cup|
1 Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
2 Sift together powdered sugar, salt, milk and cocoa; add to creamed butter or margarine.
3 Add vanilla while mixing at low speed; add just enough boiling 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.
4 Spread immediately on cooled cakes.
1 Unsweetened cooking chocolate may be used. For 100 portions, melt 1 pound chocolate at low heat. Cool. Reduce butter or margarine
to 1-1/2 cups. Add chocolate at end of Step 1.
|13907 cal||2474 g||83 g||510 g||1248 mg||7283 mg||976 mg|