Instructions: 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.

SERVING SIZE: 1 PIECE

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