Title: Chocolate Cake Pudding
Categories:
Yield: 100 Servings

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

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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.