| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER; BOILING |
| 1/2 |
c |
STARCH EDIBLE CORN |
| 7 1/2 |
lb |
CAKE MIX DEVIL FOOD |
| 1 |
lb |
NUTS MIX SHELL #10 |
| 3 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 |
lb |
SUGAR; BROWN, 2 LB |
| 1 |
oz |
SALT TABLE 5LB |
| 6 |
oz |
COCOA NATURAL 1 LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
1. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.
2. FOLD NUTS CAREFULLY INTO BATTER.
3. POUR 2 1/2 QT BATTER INTO EACH GREASED PAN. SET ASIDE FOR USE IN STEP
8.
4. COMBINE SUGARS, COCOA, SALT, AND STARCH.
5. ADD WATER; STIR UNTIL WELL BLENDED. POUR ABOUT 2 QT OF TOPPING OF
MIXTURE IN EACH PAN.
6. BAKE 1 HOUR.
7. CUT 6 BY 9. SERVE CRUST SIDE DOWN WITH SAUCE FROM BOTTOM OF PAN.
Recipe Number: J01901
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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