Chocolate cake pudding (c
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | WATER; BOILING |
| ½ | cup | STARCH EDIBLE CORN |
| 7½ | pounds | CAKE MIX DEVIL FOOD |
| 1 | pounds | NUTS MIX SHELL #10 |
| 3 | pounds | SUGAR; GRANULATED 10 LB |
| 3 | pounds | SUGAR; BROWN, 2 LB |
| 1 | ounce | SALT TABLE 5LB |
| 6 | ounces | COCOA NATURAL 1 LB |
Directions
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.
2. FOLD NUTS CAREFULLY INTO BATTER.
3. POUR 2½ 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, .