Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degree F. Oven
3-1/4 cups (1 lb 10 oz) butter or margarine
2-1/4 quart (3 lb 12 oz) sugar, granulated
3-1/2 cups (18 eggs) eggs, whole
2-3/4 quart (2 lb 8 oz) flour, wheat, cake, sifted
4-1/2 tablespoon (2 oz) baking powder
3 tablespoon (1 1/3 oz) baking soda
3 tablespoon (3/4 oz) cinnamon, ground
1-1/2 quart (3 lb) sour cream, fresh
2 quart (3 lb or 4-12 oz pkg) chocolate, semisweet chips
1/2 cup (4 oz) sugar, granulated
Cream together butter or margarine with 2-1/4 quart sugar. Using beater, beat at low speed until blended. Add eggs slowly to creamed mixture while beating at low speed. Scrape down bowl. Beat 3 minutes at medium speed. Sift dry ingredients, then add to creamed mixture; blend well. Stir in sour cream. Pour 3-1/4 (6 lb 6 oz) batter into each greased and floured pan. Scatter 1 quart (2-1/2 lb) chocolate chips evenly over the batter in each pan. Sprinkle 1/4 (2 oz) sugar over each pan of batter. Bake 30 to 35 minutes. Cut each pan 6 by 9.
NOTE:
Sour Cream Sauce Mix may be substituted for sour cream. Mix according to instructions on container.