Chocolate cake pudding

100 Servings

Ingredients

Quantity Ingredient
4½ cup WATER; WARM
1 gallon WATER; BOILING
1 cup MILK; DRY NON-FAT L HEAT
½ cup STARCH EDIBLE CORN
2½ pounds FLOUR GEN PURPOSE 10LB
1 pounds NUTS MIX SHELL #10
3 pounds SUGAR; GRANULATED 10 LB
3 pounds SUGAR; GRANULATED 10 LB
3 pounds SUGAR; BROWN, 2 LB
1⅛ pounds SHORTENING; 3LB
1½ ounce BAKING POWDER
6 tablespoons IMITATION VANILLA
1 ounce SALT TABLE 5LB
1 ounce SALT TABLE 5LB
6 ounces COCOA NATURAL 1 LB
4 ounces COCOA NATURAL 1 LB

Directions

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. CREAM SHORTENING AND SUGAR IN MIXER BOWL AT MEDIUM SPEED FOR 10 MINUTES OR UNTIL LIGHT AND FLUFFY.

2. ADD COCOA; CONTINUE MIXING UNTIL WELL BLENDED.

3. SIFT TOGETHER FLOUR, BAKING POWDER, SALT, AND MILK.

4. ADD ALL THE DRY INGREDIENTS TO THE SHORTENING MIXTURE; THEN ADD ALL THE WATER AND VANILLA. MIX 10 SECONDS AT LOW SPEED, OR UNTIL WELL BLENDED.

SCRAPE BOWL.

5. FOLD NUTS CAREFULLY INTO BATTER.

6. POUR 2½ QT BATTER INTO EACH GREASED PAN; SET ASIDE FOR USE IN STEP 8.

7. COMBINE SUGARS, COCOA, SALT AND STARCH.

8. ADD WATER; STIR UNTIL WELL BLENDED. POUR ABOUT 2 QT OF TOPPING OVER MIXTURE IN EACH PAN.

9. BAKE 1 HOUR.

10. CUT 6 BY 9. SERVE CRUST SIDE DOWN WITH SAUCE FROM BOTTOM OF PAN.

Recipe Number: J01900

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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