Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 4½ cup | WATER; WARM |
| 1 gallon | WATER; BOILING |
| 1 cup | MILK; DRY NON-FAT L HEAT |
| ½ cup | STARCH EDIBLE CORN |
| 2½ pounds | FLOUR GEN PURPOSE 10LB |
| 1 pounds | NUTS MIX SHELL #10 |
| 3 pounds | SUGAR; GRANULATED 10 LB |
| 3 pounds | SUGAR; GRANULATED 10 LB |
| 3 pounds | SUGAR; BROWN, 2 LB |
| 1⅛ pounds | SHORTENING; 3LB |
| 1½ ounce | BAKING POWDER |
| 6 tablespoons | IMITATION VANILLA |
| 1 ounce | SALT TABLE 5LB |
| 1 ounce | SALT TABLE 5LB |
| 6 ounces | COCOA NATURAL 1 LB |
| 4 ounces | COCOA NATURAL 1 LB |
PAN: 18 BY 24-INCH 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 2½ 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, .