Recipe - Cake Brownies

28 EGGS SHELL
2 Three fourths pound FLOUR GEN PURPOSE 10LB
1 One half pound NUTS MIX SHELL #10
2 2/3 cup SYRUP; IMIT MAPLE, #10
5 One half pound SUGAR; GRANULATED 10 LB
2 Three fourths pound SHORTENING; 3LB
7 teaspoon BAKING POWDER
3 tablespoon IMITATION VANILLA
1 tablespoon SALT TABLE 5LB
1 3/8 pound COCOA NATURAL 1 LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F.
OVEN

1. SIFT TOGETHER FLOUR, COCOA, AND BAKING POWDER FROM STEP 1; SET
ASIDE. CREAM SUGAR AND SALT FROM STEP 1 TOGETHER WITH SHORTENING AND
VANILLA AT LOW SPEED UNTIL LIGHT AND FLUFFY. ADD EGGS AND SYRUP FROM
STEP 2; BEAT AT MEDIUM SPEED 2 MINUTES, OR UNTIL LIGHT AND FLUFFY.
ADD FLOUR, COCOA, AND BAKING POWDER; MIX ONLY UNTIL BLENDED.

2. FOLD NUTS INTO BATTER.

3. SPREAD 9 LB OF BATTER INTO EACH GREASED PAN.

4. BAKE 20 TO 25 MINUTES OR UNTIL DONE. DO NOT OVERBAKE.

5. COOL; CUT 6 BY 9.

Recipe Number: H00202

SERVING SIZE: 1 BROWNIE

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