Chocolate Cake Pudding J.Desserts (Puddings and Other Desserts) No.019
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 25 inch Roasting Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB 2OZ| 2.50 Cup | 1. Cream shortening and sugar in |
|ed | | | mixer bowl at medium speed for |
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | 10 minutes or until light and |
|anulated | | | fluffy. |
|Cocoa | 4OZ| 1.00 Cup | 2. Add cocoa; continue mixing |
| | | | until well blended. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB 8OZ| 2.50 Qrt | 3. Sift together flour, baking |
|Baking Powder | 2OZ| 3.67 Tbsp| powder, salt, and milk. |
|Salt | 1OZ| 1.67 Tbsp| |
|Milk, Non Fat, Dry, | 5OZ| 1.00 Cup | |
|Milk Powder | | | |
|--------------------|----------|----------|-----------------------------------|
|Warm Water | | 4.50 Cup | 4. Add all the dry ingredients to |
|Vanilla Extract | | 6.00 Tbsp| all the shortening mixture; |
| | | | then add all the water and |
| | | | vanilla. CONTINUED |
| | | | 5. Mix 10 seconds at low speed, |
| | | | or until well blended. |
| | | | Scrape bowl. |
|--------------------|----------|----------|-----------------------------------|
|Nuts, Unsalted | 1LB | 1.00 Qrt | 5. Fold nuts carefully into |
| | | | batter. |
| | | | 6. Pour 2 1/2 qt batter into |
| | | | each greased pan; set aside |
| | | | for use in Step 8. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | 7. Combine sugars, cocoa, salt, |
|anulated | | | and starch. |
|Sugar, Brown, #10 | 3LB | 2.00 Qrt | |
|Cocoa | 6OZ| 1.50 Cup | |
|Salt | 1OZ| 1.50 Tbsp| |
|Starch, Pregelatiniz| 3OZ| 0.50 Cup | |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water | | 1.00 Gal | 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. |
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NOTE: 1. In Step 7, 2 1/2 oz (1/2 cup) cornstarch may be substituted
for pregelatinized starch.
VARIATION
1. CHOCOLATE CAKE PUDDING (CAKE MIX): Omit Steps 1 thru 4.
Use 7 lb 8 oz or 1 1/2-No. 10 cn Devil's Food Cake Mix.
Prepare according to instructions on container. Follow
Steps 5 thru 10.