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Cake Brownies


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Ingredients:

  • 28 EGGS SHELL
  • 2 3/4 lb FLOUR GEN PURPOSE 10LB
  • 1 1/2 lb NUTS MIX SHELL #10
  • 2 2/3 c SYRUP; IMIT MAPLE, #10
  • 5 1/2 lb SUGAR; GRANULATED 10 LB
  • 2 3/4 lb SHORTENING; 3LB
  • 7 ts BAKING POWDER
  • 3 tb IMITATION VANILLA
  • 1 tb SALT TABLE 5LB
  • 1 3/8 lb COCOA NATURAL 1 LB

Directions:

PAN - 18 BY 26-INCH SHEET PAN TEMPERATURE - 350 F. OVEN
 
1. SIFT TOGETHER FLOUR, COCOA, AND BAKING POWDER FROM STEP 1; SET ASIDE. CREAM SUGAR AND SALT FROM STEP 1 TOGETHER WITH SHORTENING AND VANILLA AT LOW SPEED UNTIL LIGHT AND FLUFFY. ADD EGGS AND SYRUP FROM STEP 2; BEAT AT MEDIUM SPEED 2 MINUTES, OR UNTIL LIGHT AND FLUFFY. ADD FLOUR, COCOA, AND BAKING POWDER; MIX ONLY UNTIL BLENDED.
 
2. FOLD NUTS INTO BATTER.
 
3. SPREAD 9 LB OF BATTER INTO EACH GREASED PAN.
 
4. BAKE 20 TO 25 MINUTES OR UNTIL DONE. DO NOT OVERBAKE.
 
5. COOL; CUT 6 BY 9.
 
Recipe Number: H00202
 
SERVING SIZE: 1 BROWNIE
 
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.