Name: Chocolate Cake Pudding
Ingredients: 4 1/2 c WATER; WARM; 1 ga WATER; BOILING; 1 c MILK; DRY NON-FAT L HEAT; 1/2 c STARCH EDIBLE CORN; 2 1/2 lb FLOUR GEN PURPOSE 10LB; 1 lb NUTS MIX SHELL #10; 3 lb SUGAR; GRANULATED 10 LB; 3 lb SUGAR; GRANULATED 10 LB; 3 lb SUGAR; BROWN, 2 LB; 1 1/8 lb SHORTENING; 3LB; 1 1/2 oz BAKING POWDER; 6 tb IMITATION VANILLA; 1 oz SALT TABLE 5LB; 1 oz SALT TABLE 5LB; 6 oz COCOA NATURAL 1 LB; 4 oz COCOA NATURAL 1 LB

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			100	Servings

INGREDIENTS

4 1/2	c	WATER; WARM
1	ga	WATER; BOILING
1	c	MILK; DRY NON-FAT L HEAT
1/2	c	STARCH EDIBLE CORN
2 1/2	lb	FLOUR GEN PURPOSE 10LB
1	lb	NUTS MIX SHELL #10
3	lb	SUGAR; GRANULATED 10 LB
3	lb	SUGAR; GRANULATED 10 LB
3	lb	SUGAR; BROWN, 2 LB
1 1/8	lb	SHORTENING; 3LB
1 1/2	oz	BAKING POWDER
6	tb	IMITATION VANILLA
1	oz	SALT TABLE 5LB
1	oz	SALT TABLE 5LB
6	oz	COCOA NATURAL 1 LB
4	oz	COCOA NATURAL 1 LB

INSTRUCTIONS

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 2 1/2 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, http://www.erols.com/hosey.

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