Recipe#408

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

INGREDIENTS

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

INSTRUCTIONS

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 tbsp 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 qt batter into each greased pan; set aside. Combine 6 3/4 cups sugar, brown sugar, 1 1/2 cups cocoa, 1 1/2 tbsp 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.