| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
![]() | |
![]() |
|
![]() | |
Chocolate Chip Fudge Frosting
Source: U.S. Department of Defence | |
![]() |
![]()
Custom Search
|
![]() DESSERTS (CAKES AND FROSTINGS) No.G 004 00
CHOCOLATE CHIP FUDGE FROSTING
Yield 100
Portion 2-1/2 Quarts
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
13516 cal
2295 g
89 g
496 g
728 mg
5336 mg
2634 mg
Ingredient
Weight
Measure
Issue
CHOCOLATE,COOKING CHIPS,SEMISWEET
2-1/4 lbs
1 qts 2 cup
BUTTER
8 oz
1 cup
SUGAR,POWDERED,SIFTED
3-2/3 lbs
3 qts 2 cup
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
SALT
1/4 oz
1/8 tsp
WATER,WARM
14-5/8 oz
1-3/4 cup
Method
1
Melt chocolate chips and butter or margarine over very low heat. Place in mixer bowl.
2
Sift together powdered sugar, milk, and salt; add to chocolate mixture.
3
Blend in just enough water to obtain spreading consistency. Mix at medium speed 3 minutes or until smooth.
4
Spread immediately on cool cakes.
Notes
1 In Step 1, chocolate-flavored baking chips may be substituted for semi-sweet chocolate chips.
2 For 9-inch, 2-layer cakes: Spread about 1-3/4 cups frosting per cake.
3 For cupcakes: Spread about 1 tablespoon of frosting on each cupcake.
Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/cakes_and_frostings/chocolate_chip_fudge_frosting.html Copyright © 1995-2019 ITA all rights reserved.
|
Yield: 100 | Portion: 2-1/2 Quarts |
Calories: | 13516 cal |
Carbohydrates: | 2295 g |
Protein: | 89 g |
Fat: | 496 g |
Cholesterol: | 728 mg |
Sodium: | 5336 mg |
Calcium: | 2634 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
CHOCOLATE,COOKING CHIPS,SEMISWEET | 2-1/4 lbs | 1 qts 2 cup | |
BUTTER | 8 oz | 1 cup | |
SUGAR,POWDERED,SIFTED | 3-2/3 lbs | 3 qts 2 cup | |
MILK,NONFAT,DRY | 1-3/4 oz | 3/4 cup | |
SALT | 1/4 oz | 1/8 tsp | |
WATER,WARM | 14-5/8 oz | 1-3/4 cup |
Method: | |
1 Melt chocolate chips and butter or margarine over very low heat. Place in mixer bowl. 2 Sift together powdered sugar, milk, and salt; add to chocolate mixture. 3 Blend in just enough water to obtain spreading consistency. Mix at medium speed 3 minutes or until smooth. 4 Spread immediately on cool cakes. Notes 1 In Step 1, chocolate-flavored baking chips may be substituted for semi-sweet chocolate chips. 2 For 9-inch, 2-layer cakes: Spread about 1-3/4 cups frosting per cake. 3 For cupcakes: Spread about 1 tablespoon of frosting on each cupcake. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence