| 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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