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Add a photoRaciónes: 12
Ingredientes
- 1 3/4 c. WATER, Warm
- 1/2 lb BUTTER PRINT SURE
- 3 3/4 ounce Lowfat milk, DRY NON-FAT L HEAT
- 2 1/4 lb CHOCOLATE CHIPS, 12 Ounce
- 3 1/2 lb SUGAR, Pwdr 2 LB
- 1 tsp SALT TABLE 5LB
Direcciones
- 1. Heat CHOCOLATE CHIPS AND BUTTER Or possibly MARGARINE OVER VERY LOW HEAT.
- PLACE IN MIXER BOWL.
- 2. SIFT TOGETHER POWDERED SUGAR, Lowfat milk, AND SALT; Add in TO CHOCOLATE Mix.
- 3. BLEND IN JUST Sufficient WATER TO OBTAIN SPREADING CONSISTENCY. MIX AT MEDIUM SPEED 3 Min Or possibly Till SMOOTH.
- 4. SPREAD IMMEDIATELY ON Cold CAKES.
- NOTE:
- 1. IN STEP 1, 2 LB 4 Ounce (3-12 Ounce PG) CHOCOLATE-FLAVORED BAKING CHIPS MAY BE SUBSTITUTED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.
- NOTE:
- 2. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 C.
- (1 LB 1 Ounce) FROSTING PER CAKE.
- NOTE:
- 3. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.
- SERVING SIZE: 2 TABLESPO
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 12 servings | |
| Calories 1106 | |
| Calories from Fat 363 | 33% |
| Total Fat 40.64g | 51% |
| Saturated Fat 25.51g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 375mg | 16% |
| Potassium 337mg | 10% |
| Total Carbs 183.24g | 49% |
| Dietary Fiber 2.9g | 10% |
| Sugars 176.45g | 118% |
| Protein 6.97g | 11% |
