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Add a photoServings: 12
Ingredients
- 1/2 c. WATER, BOILING
- 1/3 c. BUTTER PRINT SURE
- 1 lb SUGAR, Pwdr 2 LB
- 1 tsp IMITATION VANILLA
- 2 ounce COCOA NATURAL 1 LB
Directions
- 1. SIFT TOGETHER POWDERED SUGAR, COCOA, AND SALT INTO MIXER BOWL.
- 2. BLEND BUTTER Or possibly MARGARINE AND VANILLA INTO SUGAR Mix AT LOW SPEED. Add in Sufficient WATER TO OBTAIN SPREADING CONSISTENCY. BEAT AT MEDIUM SPEED ABOUT 3 Min Or possibly Till SMOOTH.
- 3. SPREAD IMMEDIATELY ON Cold CAKES.
- NOTE:
- 1. THIS FROSTING MAY BEUSED ON DOUGHNUTS (RECIPE NO.D-18),CREAM PUFFS (RECIPE NO. J-26) AND ECLAIRS (RECIPE NO. J-26-1),BROWNIES (RECIPE NO. H-2) AND BOSTON CREAM PIE (RECIPE NO. G-32). USE 1/3 C. PER PIE.
- 2. IN STEP 1, 12 Ounce
- (1 1/2 C.) SHORTENING MAY BE SUBSTITUTED FOR BUTTER Or possibly MARGARINE; 2 2/3 Ounce CHOCOLATE, COOKING, UNSWEETENED MAY BE USED. Heat CHOCOLATE AT LOW HEAT. Cold. IN STEP 2, REDUCE BUTTER Or possibly MARGARINE TO 1 1/3 Ounce (2 2/3 TBSP). Add in COOLED, MELTED CHOCOLATE TO Or possibly MARGARINE. Recipe
- SERVING SIZE: 2 TABLESP
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 211 | |
| Calories from Fat 49 | 23% |
| Total Fat 5.59g | 7% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 37mg | 2% |
| Potassium 3mg | 0% |
| Total Carbs 40.67g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 37.81g | 25% |
| Protein 1.0g | 2% |
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