Frank's Recipes! Chocolate Butter Cream Frosting for 100

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Chocolate Butter Cream Frosting for 100

Servings: 2 1/2 Quarts (1 1/4 Quarts Per Sheet Cake)

2 1/2 cups (1 lb 4 oz) butter or margarine
4 3/4 quart (4 lb 12 oz) sugar, powdered, sifted
1 teaspoon salt
7 tablespoon (2 oz) milk, nonfat, dry
3 cups (12 oz) cocoa
1 1/4 cups (variable) water, boiling
2 tablespoon vanilla

Cream butter or margarine in mixer bowl 1 to 3 minutes or until soft and creamy. Use
beater at medium speed. Sift together sugar, salt, and milk; add to creamed mixture.
Combine water and vanilla; add slowly to creamed mixture while beating at low speed.
Beat until moisture is absorbed. Scrape down bowl. Beat at medium speed 3 to 5 minutes
or until light and of desired consistency. Spread on cool cakes.

NOTE:
For 6 (2-layer) Cakes:
Spread 1 3/4 cups (1 lb) frosting on each cake.

For 13 dozen cupcakes:
Spread 3/4 cup frosting per dozen cupcakes or 1 tablespoon of frosting on each cupcake.

4 lb (1-No. 10 can) canned icing mix may be used. Follow directions on container.

1 cup other types of milk may be substituted for nonfat dry milk and water.