Recipe - Chocolate Cake Pudding (C

1 ga WATER; BOILING
One half cup STARCH EDIBLE CORN
7 One half pound CAKE MIX DEVIL FOOD
1 pound NUTS MIX SHELL #10
3 pound SUGAR; GRANULATED 10 LB
3 pound SUGAR; BROWN, 2 LB
1 ounce SALT TABLE 5LB
6 ounce COCOA NATURAL 1 LB

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

1. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. FOLD NUTS CAREFULLY INTO BATTER.

3. POUR 2 One half 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 Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.