Name: Chocolate Cream Cake
Ingredients: 3 1/2 qt WATER; 1 1/2 c WATER; 4 1/2 c WATER; 22 EGGS SHELL; 1 1/4 c MILK; DRY NON-FAT L HEAT; 4 lb FLOUR GEN PURPOSE 10LB; 4 lb SUGAR; GRANULATED 10 LB; 2 3/16 lb DSRT PWD CHOCOLATE; 1 1/2 lb SHORTENING; 3LB; 3 oz BAKING POWDER; 1/4 c IMITATION VANILLA; 7 ts SALT TABLE 5LB

[We] must understand that Christianity is not served by mindlessness, but by the knowledge of God through the Word of God. Such knowledge engages our minds, stirs our hearts, and transforms our lives. This knowledge is personal. How is it fostered? By listening to what He says (the priority of preaching), by engaging Him in conversation (the emphasis on prayer), by spending time in His company (the need for a devotional life), and by being with others who know Him too (the need for gathered worship). This knowledge is progressive and dynamic, not static. At the end of our journey, we should still be exclaiming with Paul: “I want to know Christ” (1 Corinthians 2:2).

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			100	Servings

INGREDIENTS

3 1/2	qt	WATER
1 1/2	c	WATER
4 1/2	c	WATER
22		EGGS SHELL
1 1/4	c	MILK; DRY NON-FAT L HEAT
4	lb	FLOUR GEN PURPOSE 10LB
4	lb	SUGAR; GRANULATED 10 LB
2 3/16	lb	DSRT PWD CHOCOLATE
1 1/2	lb	SHORTENING; 3LB
3	oz	BAKING POWDER
1/4	c	IMITATION VANILLA
7	ts	SALT TABLE 5LB

INSTRUCTIONS

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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