Title: Chocolate Cake Pudding (C
Categories:
Yield: 100 Servings

1 ga WATER; BOILING
1/2 c STARCH EDIBLE CORN
7 1/2 lb CAKE MIX DEVIL FOOD
1 lb NUTS MIX SHELL #10
3 lb SUGAR; GRANULATED 10 LB
3 lb SUGAR; BROWN, 2 LB
1 oz SALT TABLE 5LB
6 oz COCOA NATURAL 1 LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. FOLD NUTS CAREFULLY INTO BATTER.

3. POUR 2 1/2 QT BATTER INTO EACH GREASED PAN. SET ASIDE FOR USE IN STEP
8.

4. COMBINE SUGARS, COCOA, SALT, AND STARCH.

5. ADD WATER; STIR UNTIL WELL BLENDED. POUR ABOUT 2 QT OF TOPPING OF
MIXTURE IN EACH PAN.

6. BAKE 1 HOUR.

7. CUT 6 BY 9. SERVE CRUST SIDE DOWN WITH SAUCE FROM BOTTOM OF PAN.

Recipe Number: J01901

SERVING SIZE: 1 PIECE

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