Title: Chocolate Cream Pudding
Categories:
Yield: 100 Servings

10 2/3 qt WATER; COLD
2 3/8 lb MILK; DRY NON-FAT L HEAT
6 5/8 lb DSRT PWD CHOCOLATE

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN

1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.

2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR
UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED
2 MINUTES OR UNTIL SMOOTH.

3. POUR ABOUT 1 GAL PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING
WITH WAXED PAPER.

4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.

Recipe Number: J02105

SERVING SIZE: 1/2 CUP

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