The best delicious Chocolate Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Cream Cake recipe today!
Hello my friends, this Chocolate Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Cream Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Cream Cake.
What Makes This Chocolate Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Cream Cake.
Ready to make this Chocolate Cream Cake Recipe? Let’s do it!
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3 1/2 qt WATER
1 1/2 c WATER
4 1/2 c WATER
22 EGGS SHELL
1 1/4 c MILK; DRY NON-FAT L HEAT
4 lb FLOUR GEN PURPOSE 10LB
4 lb SUGAR; GRANULATED 10 LB
2 3/16 lb DSRT PWD CHOCOLATE
1 1/2 lb SHORTENING; 3LB
3 oz BAKING POWDER
1/4 c IMITATION VANILLA
7 ts SALT TABLE 5LB
PAN: 9-INCH PIE PAN TEMPERATURE: 375 F. OVEN
:
1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO
MIXER BOWL.
2. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1
MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.
3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE
BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.
4. GREASE AND FLOUR 12-9-INCH LAYER PANS OR 12-9-INCH PIE PANS; POUR
2 3/4 CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN.
5. BAKE 20 TO 25 MINUTES OR UNTIL DONE.
6. SPLIT COOLED CAKES. PREPARE 1/3 RECIPE CHOCOLATE PUDDING (RECIPE
NO. J-21-5); SPREAD 1 CUP FILLING ON BOTTOM HALF OF EACH CAKE. TOP
WITH OTHER HALF OF CAKE. PREPARE CHOCOLATE GLAZE FROSTING (RECIPE NO.
G-42); SPREAD 1/3 CUP OVER EACH CAKE OR USE POWDER SUGAR; SPRINKLE 3 1/3
TBSP OVER EACH CAKE. CUT 8 WEDGES PER CAKE.
:
NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT
11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE
RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT).
NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
Recipe Number: G03203
SERVING SIZE: 1 PIECE
From the Army
Yields
100 Servings
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