Chocolate Cream Cake
Recipe No. 48 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 48 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Prepare plain cake; bake in pie tins. Use two thin layers for each cake or if layers are thick, cool and split each in half. Spread chocolate pudding (recipe No. 114) between halves or layers. Sprinkle with confectioners or granulated sugar or frost with chocolate butter frosting (recipe No. 92).
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 48, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.