Cherry Cake Pudding
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Cherry Cake Pudding
  Pudding    Cakes  
Last updated 6/12/2012 1:13:15 AM. Recipe ID 41585. Report a problem with this recipe.
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      Title: Cherry cake pudding
 Categories: 
      Yield: 100 Servings
 
  5 1/2 c  WATER
      2 qt JUICE; CHERRY RESERVED
 12 7/8 lb -
      1 lb BUTTER PRINT SURE
      5 oz MILK; DRY NON-FAT L HEAT
      3 lb FLOUR GEN PURPOSE 10LB
      3 lb SUGAR; GRANULATED 10 LB
      4 lb SUGAR; GRANULATED 10 LB
    1/4 c  BAKING POWDER
      2 ts SALT TABLE 5LB
 
  PAN:  18 BY 24-INCH ROASTING PAN             TEMPERATURE:  400 F. OVEN
  
  1.  POUR 1 CUP MELTED BUTTER OR MARGARINE IN EACH PAN. SPREAD OVER
  BOTTOM OF PAN.
  
  2.  SIFT TOGETHER FLOUR, SUGAR, MILK. BAKING POWDER, AND SALT IN MIXER
  BOWL.
  
  3.  ADD WATER TO DRY INGREDIENTS; MIX ONLY UNTIL SMOOTH.
  
  4.  POUR ABOUT 2 QT BATTER OVER MELTED BUTTER IN EACH PAN.
  
  5.  DRAIN CHERRIES. RESERVE JUICE FOR USE IN STEP 6. SPREAD 2 1/2 QT
  CHERRIES OVER BATTER IN EACH PAN.
  
  6.  COMBINE SUGAR, CHERRY JUICE, AND RED FOOD COLORING; BRING TO A
  BOIL; IMMEDIATELY POUR OVER BATTER (ABOUT 1 1/2 QT PER PAN).
  
  7.  BAKE FOR 30 TO 40 MINUTES UNTIL LIGHT BROWN.
  
  Recipe Number: J01800
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).




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Recipe ID 41585 (Apr 03, 2005)

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