Cherry Cake Pudding J.Desserts (Puddings and Other Desserts) No.018
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|Yield: 100 Portions Each Portion: 1/2 Cup|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 400 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB | 2.00 Cup | 1. Pour 1 cup melted butter or |
| | | | margarine in each pan. Spread |
| | | | over bottom of pan. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 3LB | 3.00 Qrt | 2. Sift together flour, sugar, |
|Sugar, Extra Fine Gr| 4LB | 9.67 Cup | milk, baking powder, and salt |
|anulated | | | in mixer bowl. |
|Milk, Non Fat, Dry, | 5OZ| 1.13 Cup | |
|Milk Powder | | | |
|Baking Powder | 2OZ| 0.25 Cup | |
|Salt | | 2.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 5.50 Cup | 3. Add water to dry ingredients; |
| | | | mix only until smooth. |
| | | | 4. Pour about 2 qt batter over |
| | | | melted butter in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Cherries | 12LB 14OZ| 1.50 Gal | 5. Drain cherries. Reserve juice |
| | | | for use in Step 6. Spread |
| | | | 2 1/2 qt cherries over batter |
| | | | in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | 6. Combine sugar, cherry juice, |
|anulated | | | and red food coloring; bring |
|Cherry Juice | | 2.00 Qrt | to a boil; immediately pour |
|Food Coloring, Red | | 2.00 Tspn| over batter (about 1 1/2 qt |
| | | | per pan). |
| | | | 7. Bake for 30 to 40 minutes |
| | | | until light brown. |
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VARIATION
1. CHERRY CAKE PUDDING (CAKE MIX): Follow Step 1. Use 7 lb 8 oz
or 1 1/2-No.10 cn White Cake Mix for ingredients in Steps
2 and 3. Follow Steps 4 thru 7.