Chocolate Cream Pudding
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Chocolate Cream Pudding
  Chocolate    Pudding    Creams  
Last updated 6/12/2012 1:15:26 AM. Recipe ID 44809. Report a problem with this recipe.
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      Title: Chocolate cream pudding
 Categories: 
      Yield: 100 Servings
 
 10 2/3 qt WATER; COLD
  2 3/8 lb MILK; DRY NON-FAT L HEAT
  6 5/8 lb DSRT PWD CHOCOLATE
 
  PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
  
  1.  RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.
  
  2.  ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR
  UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED
        2    MINUTES OR UNTIL SMOOTH.
  
  3.  POUR ABOUT 1 GAL PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING
  WITH WAXED PAPER.
  
  4.  REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
  
  Recipe Number: J02105
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).




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Recipe ID 44809 (Apr 03, 2005)

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