Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
3-1/2 quart (3 lb) flour, wheat, cake, sifted
2-1/4 quart (4 lb) sugar, granulated
2-1/4 tablespoon (1-1/2 oz) salt
4 tablespoon (1-3/4 oz) baking powder
2-3/4 tablespoon (1-1/4 oz) baking soda
1 quart (1 lb) cocoa
1 1/3 cups (6 oz) milk, nonfat, dry
4 1/4 cups (1 lb 14 oz) shortening
4 2/3 cups (2 lb 5 oz) water
1 quart (2 lb or 20 eggs) eggs, whole
2 cups (1 lb) water
4 tablespoon (2 oz) vanilla
Sift together flour, sugar, salt, baking powder, soda, cocoa and nonfat milk into mixer bowl. Add shortening and 4 2/3 cups water to dry ingredients. Using beater, beat 1 minute at low speed until blended; continue beating for 2 minutes at medium speed.
Scrape down bowl.
Combine eggs, water and vanilla. Add slowly to creamed mixture while beating at low speed. Scrape down bowl. Beat 3 minutes at medium speed. Pour 4 quart (7 lb 12 oz) batter into each greased and floured pan. Bake 30 to 35 minutes. Cut each pan 6 by 9.