| INGREDIENTS |
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1 c COFFEE-DOUBLE STRENGTH
1 1/4 lb BUTTER PRINT SURE
4 1/8 lb SUGAR; POWDER 2 LB
1 ts SALT TABLE 5LB
4 oz COCOA NATURAL 1 LB
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| INSTRUCTIONS |
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1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3
MINUTES OR UNTIL LIGHT AND FLUFFY.
2. SIFT TOGETHER POWDER SUGAR, SALT AND COCOA; ADD TO CREAMED BUTTER OR
MARGARINE.
3. ADD DOUBLE-STRENGTH BREWED COFFEE.
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 CUPCAKE.
Recipe Number: G03906
SERVING SIZE: 2 TABLESPO
From the Army
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