Recipe - Chocolate Cake Pudding

4 One half cup WATER; WARM
1 ga WATER; BOILING
1 cup MILK; DRY NONFAT L HEAT
One half cup STARCH EDIBLE CORN
2 One half pound FLOUR GEN PURPOSE 10LB
1 pound NUTS MIX SHELL #10
3 pound SUGAR; GRANULATED 10 LB
3 pound SUGAR; GRANULATED 10 LB
3 pound SUGAR; BROWN, 2 LB
1 1/8 pound SHORTENING; 3LB
1 One half ounce BAKING POWDER
6 tablespoon IMITATION VANILLA
1 ounce SALT TABLE 5LB
1 ounce SALT TABLE 5LB
6 ounce COCOA NATURAL 1 LB
4 ounce COCOA NATURAL 1 LB

PAN: 18 BY 24INCH 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 One half 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 Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.