Chocolate cream cake

Yield: 100 Servings

Measure 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

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, .

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