PAN: 9-INCH PIE PAN TEMPERATURE: 375 F. OVEN
8 PORTIONS PER PAN
PREPARATION INSTRUCTIONS:
GREASE AND FLOUR PANS
SIFT FLOUR BEFORE MEASURING
1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER INTO MIXER BOWL.
2. ADD SHORTENING AND MILK 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
2.75 CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN.
5. BAKE 20 TO 25 MINUTES OR UNTIL DONE.
6. SPLIT COOLED CAKES.
7. PREPARE VANILLA PUDDING:
A. PLACE MILK IN MIXER BOWL.
B. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS
OR UNTIL WELL BLENDED. SCRAPE DOWN BOWL; WHIP AT MEDIUM SPEED
2 MINUTES OR UNTIL SMOOTH.
8. SPREAD 1 CUP PUDDING OVER BOTTOM HALF OF EACH CAKE; TOP WITH OTHER HALF OF
CAKE.
9. PREPARE CHOCOLATE GLAZE FROSTING
A. SIFT TOGETHER SUGAR AND COCOA INTO MIXER BOWL.
B. COMBINE BUTTER OR MARGARINE AND VANILLA WITH SUGAR MIXTURE AT LOW
SPEED. ADD ENOUGH WATER TO OBTAIN SPREADING CONSISTENCY. BEAT AT
MEDIUM SPEED ABOUT 3 MINUTES OR UNTIL SMOOTH.
10. SPREAD 1/3 CUP OVER EACH CAKE. POWDERED SUGAR CAN BE USED INSTEAD OF
THE CHOCOLATE FROSTING SPRINKLE 3 1/3 TBSP OVER EACH CAKE.
11. CUT 8 WEDGES PER PIE.
:
NOTE 1. CONVECTION OVEN: BAKE AT 325 F 30 MINUTES OR UNTIL DONE.
USE LOW FAN WITH OPEN VENT.
