Chocolate cake pudding (c

Yield: 100 Servings

Measure 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

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, .

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