Yield: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake)
| Ingredients | Weights | Measure |
|---|---|---|
| Butter or margarine | 1 lb | 2 cups |
| Shortening | 8 oz | 1-1/8 cups |
| Sugar, powdered, sifted | 4 lb | 1 gal |
| Cocoa | 8 oz | 2-2/3 cups |
| Milk, nonfat, dry | 1-3/4 oz | 6 tbsp |
| Salt | 1 tsp | |
| Water, warm | 1-7/8 cups | |
| Vanilla | 2 tbsp |
- Melt butter or margarine and shortening; pour in mixer bowl.
- Sift together sugar, cocoa, milk and salt; add to melted fats; mix at low speed until smooth.
- Combine water and vanilla; add to . mixture in bowl. Beat at medium speed until mixture obtains desired spreading consistency.
- Spread immediately on cooled cakes.
NOTE:
- For six 9-inch (2 layer) cakes: Spread about 1-3/4 cups per cake.
- For 13 dozen cupcakes: Spread about 1 tbsp frosting on each cupcake.
- In Step 2, 10-2/3 oz chocolate, cooking, unsweetened may be used. In Step 1, reduce butter or margarine to 12 oz (1-1/2 cups). Melt chocolate with butter or margarine and shortening.