Chocolate Cake Pudding
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Chocolate Cake Pudding
  Chocolate    Pudding    Cakes  
Last updated 6/12/2012 1:15:11 AM. Recipe ID 44441. Report a problem with this recipe.
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      Title: Chocolate cake pudding
 Categories: 
      Yield: 100 Servings
 
  4 1/2 c  WATER; WARM
      1 ga WATER; BOILING
      1 c  MILK; DRY NON-FAT L HEAT
    1/2 c  STARCH EDIBLE CORN
  2 1/2 lb FLOUR GEN PURPOSE 10LB
      1 lb NUTS MIX SHELL #10
      3 lb SUGAR; GRANULATED 10 LB
      3 lb SUGAR; GRANULATED 10 LB
      3 lb SUGAR; BROWN, 2 LB
  1 1/8 lb SHORTENING; 3LB
  1 1/2 oz BAKING POWDER
      6 tb IMITATION VANILLA
      1 oz SALT TABLE 5LB
      1 oz SALT TABLE 5LB
      6 oz COCOA NATURAL 1 LB
      4 oz COCOA NATURAL 1 LB
 
  PAN:  18 BY 24-INCH ROASTING PAN           TEMPERATURE:  350 F. OVEN
  
  1.  CREAM SHORTENING AND SUGAR IN MIXER BOWL AT MEDIUM SPEED FOR 10
  MINUTES OR UNTIL LIGHT AND FLUFFY.
  
  2.  ADD COCOA; CONTINUE MIXING UNTIL WELL BLENDED.
  
  3.  SIFT TOGETHER FLOUR, BAKING POWDER, SALT, AND MILK.
  
  4.  ADD ALL THE DRY INGREDIENTS TO THE SHORTENING MIXTURE; THEN ADD
  ALL THE WATER AND VANILLA. MIX 10 SECONDS AT LOW SPEED, OR UNTIL WELL
  BLENDED. SCRAPE BOWL.
  
  5.  FOLD NUTS CAREFULLY INTO BATTER.
  
  6.  POUR 2 1/2 QT BATTER INTO EACH GREASED PAN; SET ASIDE FOR USE IN
  STEP 8.
  
  7.  COMBINE SUGARS, COCOA, SALT AND STARCH.
  
  8.  ADD WATER; STIR UNTIL WELL BLENDED. POUR ABOUT 2 QT OF TOPPING
  OVER MIXTURE IN EACH PAN.
  
  9.  BAKE 1 HOUR.
  
  10.  CUT 6 BY 9. SERVE CRUST SIDE DOWN WITH SAUCE FROM BOTTOM OF PAN.
  
  Recipe Number: J01900
  
  SERVING SIZE: 1 PIECE
  
  From the  (actually used today!).




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Recipe ID 44441 (Apr 03, 2005)

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