Chocolate Butter Cream Fr
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Chocolate Butter Cream Fr
  Chocolate    Butter    Creams  
Last updated 6/12/2012 1:15:10 AM. Recipe ID 44411. Report a problem with this recipe.
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      Title: Chocolate butter cream fr
 Categories: 
      Yield: 100 Servings
 
  1 1/4 c  WATER; BOILING
    3/4 lb BUTTER PRINT SURE
      2 oz MILK; DRY NON-FAT L HEAT
  4 1/8 lb SUGAR; POWDER 2 LB
      2 tb IMITATION VANILLA
      1 ts SALT TABLE 5LB
     12 oz COCOA NATURAL 1 LB
 
  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, COCOA, AND MILK; ADD TO
  CREAMED BUTTER OR MARGARINE.
  
  3.  ADD VANILLA WHILE MIXING AT LOW SPEED; ADD JUST ENOUGH 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. USE
  BOILING WATER.
  
  4.  SPREAD IMMEDIATELY ON COOLED CAKES.
  :
  
  NOTE:  1.  FOR SIX 9-INCH (2 LAYER) CAKES:  SPREAD ABOUT 1 3/4 CUPS
  (1 LB) FROSTING ON EACH CAKE.
  
  NOTE:  2.  FOR 13 DOZEN CUPCAKES:  SPREAD ABOUT 1 TBSP FROSTING ON
  EACH CUPCAKES.
  
  NOTE:  3.  1 LB UNSWEETENED COOKING CHOCOLATE MAY BE USED.  MELT
  CHOCOLATE AT LOW HEAT.  COOL.  REDUCE BUTTER OR MARGARINE TO 12 OZ (1
  1/2 CUPS). ADD CHOCOLATE AT END OF STEP 1.
  
  Recipe Number: G03902
  
  SERVING SIZE: 2 TABLESPO
  
  From the  (actually used today!).




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Recipe ID 44411 (Apr 03, 2005)

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