Frank's Recipes! Chocolate Cake Pudding for 100

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Chocolate Cake Pudding for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

2 1/2 cups (1 lb 2 oz) shortening
6 3/4 cups (3 lb) sugar, granulated
1 cup (4 oz) cocoa
2 1/2 quart (2 lb 8 oz) flour, wheat, hard, sifted
3 1/2 tablespoon (1 1/2 oz) baking powder
1 1/2 tablespoon (1 oz) salt
1 cup (4 1/2 oz) milk, nonfat, dry
4 1/2 cups water, warm
6 tablespoon vanilla
1 quart (1 lb) nuts, chopped
6 3/4 cups (3 lb) sugar, granulated
2 quart (3 lb) sugar, brown
1 1/2 cups (6 oz) cocoa
1 1/2 tablespoon (1 oz) salt
1/2 cup (2 1/2 oz) cornstarch

Using beater at medium speed cream shortening and 6 3/4 cups sugar 10 minutes or until
light. Add 1 cup cocoa; continue mixing until well blended. Sift together flour, baking
powder and 1 1/2 tablespoon salt. Reconstitute milk and warm water; add vanilla. Add all of
the flour mixture and then all of the milk. Using beater at low speed, mix 10 seconds or
until well blended. Scrape bowl. Fold nuts carefully into chocolate mixture. Pour 2 1/2
quart batter into each greased pan; set aside. Combine 6 3/4 cups sugar, brown sugar, 1 1/2
cups cocoa, 1 1/2 tablespoon salt and cornstarch. Pour mixture gently over batter. Bake at 350
degrees F. for approx 45 minutes. Let cool completely so the pudding thickens on bottom.
Cut pans 6 by 9.