| RICHMOND CHOCOLATE FROSTING | ||||||||
| Makes 10 ½ cups | ||||||||
| INGREDIENTS | MEASURES | |||||||
| Sugar | 1 ½ qts. | |||||||
| Cornstarch | 1 cup & 2 Tbsps. | |||||||
| Bitter Chocolate, or Cocoa | 12 oz. Choc., (or 2 ¼ cups cocoa) | |||||||
| Butter or margarine | ¾ cup | |||||||
| Salt | 1½ tsps. | |||||||
| Boiling water | 1 ½ qts. | |||||||
| Butter | 3 lbs. | |||||||
| Vanilla | 2 Tbsps. | |||||||
| DIRECTIONS: | ||||||||
| 1. Mix sugar, cornstarch, chocolate or cocoa and butter, salt and boiling water. | ||||||||
| 2. Cook until mixture thickens, consistency of pudding. | ||||||||
| 3. Remove mixture from heat. Add butter and vanilla. | ||||||||
| 4. Spread on cake while hot. | ||||||||
| Number of Portions | 84 | |||||||
| Size of Portion | 2 Tbsps. | |||||||
| Calories | 199 | Iron…… | 0.34 Mg | Protein…. | 0.62 G | 1.25% | ||
| Cholesterol | 0 Mg | Calcium | 9 Mg | Carbohydrates | 17.38 G | 34.98% | ||
| Sodium | 215 Mg | Vitamin A | 146 RE | Total Fat . | 14.98 G | 67.85% | ||
| Fiber… | 0.78 G | Vitamin C | 0.0 Mg | Saturated Fat | 2.92 G | 13.22% | ||