Chocolate cream cake
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | quart | WATER |
| 1½ | cup | WATER |
| 4½ | cup | WATER |
| 22 | EGGS SHELL | |
| 1¼ | cup | MILK; DRY NON-FAT L HEAT |
| 4 | pounds | FLOUR GEN PURPOSE 10LB |
| 4 | pounds | SUGAR; GRANULATED 10 LB |
| 2 3/16 | pounds | DSRT PWD CHOCOLATE |
| 1½ | pounds | SHORTENING; 3LB |
| 3 | ounces | BAKING POWDER |
| ¼ | cup | IMITATION VANILLA |
| 7 | teaspoons | SALT TABLE 5LB |
Directions
PAN: 9-INCH PIE PAN TEMPERATURE: 375 F. OVEN :
1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL.
2. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.
3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.
4. GREASE AND FLOUR 12-9-INCH LAYER PANS OR 12-9-INCH PIE PANS; POUR 2¾ CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN.
5. BAKE 20 TO 25 MINUTES OR UNTIL DONE.
6. SPLIT COOLED CAKES. PREPARE ⅓ RECIPE CHOCOLATE PUDDING (RECIPE NO. J-21-5); SPREAD 1 CUP FILLING ON BOTTOM HALF OF EACH CAKE. TOP WITH OTHER HALF OF CAKE. PREPARE CHOCOLATE GLAZE FROSTING (RECIPE NO.
G-42); SPREAD ⅓ CUP OVER EACH CAKE OR USE POWDER SUGAR; SPRINKLE 3 ⅓ TBSP OVER EACH CAKE. CUT 8 WEDGES PER CAKE.
:
NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT 11 OZ (2 ¾ CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 ¼ QT).
NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
Recipe Number: G03203
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .