| 41. | Transfer dough to lightly floured work surface; it will be crumbly.
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| 42. | Spread in bottom of greased and floured 9-inch square pan.
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| 43. | Dust with flour and turn out onto a lightly floured work surface.
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| 44. | Punch a hole in the center of each with a floured finger.
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| 45. | Pour batter into 4 greased and floured 9-inch cake pans.
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| 46. | Knead each part on floured surface 8 to 10 times.
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| 47. | Pour into greased and floured 10-inch bundt pan.
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| 48. | Drop by teaspoonfuls onto lightly greased and floured cookie sheets.
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| 49. | Spoon batter into greased and floured pan; spread evenly.
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| 50. | On floured board pat each portion into a 3-inch circle.
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