Title: Chocolate cake pudding (c
 Categories: 
      Yield: 100 Servings
 
      1 ga WATER; BOILING
    1/2 c  STARCH EDIBLE CORN
  7 1/2 lb CAKE MIX DEVIL FOOD
      1 lb NUTS MIX SHELL #10
      3 lb SUGAR; GRANULATED 10 LB
      3 lb SUGAR; BROWN, 2 LB
      1 oz SALT TABLE 5LB
      6 oz 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 2 1/2 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  (actually used today!).