Title: Chocolate cream cake
 Categories: 
      Yield: 100 Servings
 
  3 1/2 qt WATER
  1 1/2 c  WATER
  4 1/2 c  WATER
     22    EGGS SHELL
  1 1/4 c  MILK; DRY NON-FAT L HEAT
      4 lb FLOUR GEN PURPOSE 10LB
      4 lb SUGAR; GRANULATED 10 LB
 2 3/16 lb DSRT PWD CHOCOLATE
  1 1/2 lb SHORTENING; 3LB
      3 oz BAKING POWDER
    1/4 c  IMITATION VANILLA
      7 ts 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
  2 3/4 CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN.
  
  5.  BAKE 20 TO 25 MINUTES OR UNTIL DONE.
  
  6.  SPLIT COOLED CAKES.  PREPARE 1/3 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 1/3 CUP OVER EACH CAKE OR USE POWDER SUGAR;
  SPRINKLE 3 1/3 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 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY
  INGREDIENTS.  SEE RECIPE NO. A-8.  IN STEP 3, INCREASE WATER TO 2 LB
  8 OZ (4 1/4 QT).
  
  NOTE:  2.  OTHER PAN SIZES MAY BE USED.  SEE RECIPE NO. G-G-4.
  
  Recipe Number: G03203
  
  SERVING SIZE: 1 PIECE
  
  From the  (actually used today!).