PAN: 9-INCH PIE PAN TEMPERATURE: 375 F. OVEN
:
1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO
MIXER BOWL.
2. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1
MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.
3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE
BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.
4. GREASE AND FLOUR 12-9-INCH LAYER PANS OR 12-9-INCH PIE PANS; POUR
2 3/4 CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN.
5. BAKE 20 TO 25 MINUTES OR UNTIL DONE.
6. SPLIT COOLED CAKES. PREPARE 1/3 RECIPE CHOCOLATE PUDDING (RECIPE
NO. J-21-5); SPREAD 1 CUP FILLING ON BOTTOM HALF OF EACH CAKE. TOP
WITH OTHER HALF OF CAKE. PREPARE CHOCOLATE GLAZE FROSTING (RECIPE NO.
G-42); SPREAD 1/3 CUP OVER EACH CAKE OR USE POWDER SUGAR; SPRINKLE 3 1/3
TBSP OVER EACH CAKE. CUT 8 WEDGES PER CAKE.
:
NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT
11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE
RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT).
NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
Recipe Number: G03203
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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