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

People without Christ need to realize they will face three stages of God’s judgment. Most dreaded is the final and eternal stage of judgement when they are sentenced to hell after the Great White Throne (Rev. 20:11-15). Then there is the “intermediate stage” between an unbeliever’s death and the final sentencing. This is often called Hades, a holding tank with no opportunity to escape (Lk. 16: 26) that involves suffering (Lk. 16:23-24; 2 Pet. 2:9b). Yet right now, before death, they are also presently under the judgement of God. John 3:18, “He who believes in Him is not judged; he who does not believe has been judged already, because he has not believed in the name of the only begotten Son of God.”

Randy Smith

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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