Yield: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake)
| Ingredients | Weights | Measure |
|---|---|---|
| Icing Mix, chocolate, powdered | 4 lb | 1-No. 10 cn |
| Water, hot | 2 cups |
- Place mix in mixer bowl. Add hot water gradually while mixing at low speed. Scrape down bowl; beat at high speed 3 minutes or until thick and smooth.
- Spread on cooled cakes.
NOTE:
- In Step 1, to obtain desired spreading consistency use more or less hot water as needed.
- In Step 1, use hot tap water (120 F) Higher temperatures produce a very soft consistency frosting.
VARIATIONS:
- CHOCOLATE CHIP FROSTING: In Step 1, add 12 oz (1-12 oz pg) chocolate chips or chocolate flavored baking chips. Follow Step 2.
- CHOCOLATE COCONUT FROSTING: In Step 1, add 8 oz (2-3/4 cups) flaked, prepared sweetened coconut. Follow Step 2.
- MOCHA CREAM FROSTING: In Step 1, add 1/4 oz (2 tbsp) coffee, instant to hot water. Follow Step 2.