Yield: 108 Portions (2 pans)
Each Portion: 1 piece
Temperature: 350° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| APPLESAUCE, CANNED | 3 lb | 5-1/2 cups |
| EGG WHITES, FROZEN THAWED | 2-7/8 lb | 5-1/2 cups |
| YOGURT, FAT FREE | 1-5/8 oz | 3 cups |
| WATER | 12 oz | 1-1/2 cups |
| CHOCOLATE, COOKING, UNSWEETENED, MELTED | 8 oz | 1-1/4 cups |
| VANILLA, EXTRACT | 1 oz | 2 tbsp |
| SUGAR, GRANULATED | 4-5/8 lbs | 10-1/2 cups |
| FLOUR, WHEAT, GENERAL PURPOSE SIFTED | 3-1/4 lb | 3-1/4 qt |
| COCOA | 12-1/8 oz | 1 qt |
| CORNSTARCH | 9 oz | 2 cups |
| MILK, NONFAT, DRY | 7 oz | 1-2/3 cups |
| BAKING POWDER | 2-3/8 oz | 1/3 cup |
| CINNAMON, GROUND | 1 oz | 1/4 cup |
| SALT | 5/8 oz | 1 tbsp |
| BAKING SODA | 5/8 oz | 1-1/3 tbsp |
| NONSTICK COOKING SPRAY | 3/8 oz | |
| SYRUP, CORN, LIGHT | 8-5/8 oz | 3/4 cup |
| WATER | 6 oz | 3/4 cup |
| SUGAR, POWDERED, SIFTED | 1-1/8 oz | 4-1/2 cups |
| COCOA | 3 oz | 1 cup |
- Thaw egg whites under constant refrigeration at 41 F. or lower. Place applesauce, egg whites, yogurt, water, melted chocolate and vanilla in mixer bowl. Mix at low speed 1 minute to blend. Mix at high speed 1 minute.
- Sift together sugar, flour, cocoa, cornstarch, milk, baking powder, cinnamon, salt and baking soda.
- Add dry ingredients to mixer bowl. Mix-at low speed 2 minutes. Scrape down bowl. Mix at medium speed 2 minutes or until batter is smooth.
- Lightly spray pans with non-stick cooking spray. Pour 9 lb 4 oz (about 1 gal) batter into each pan.
- Bake 30 to 35 minutes or until done.
- Place syrup and water in mixer bowl. Using a wire whip, mix at low speed 1 minute.
- Sift sugar and cocoa together.
- Add to syrup and water mixture. Mix at low speed 1 minute; scrape bowl. Mix at high speed 2 minutes.
- Spread 1 lb (1-1/2 cups) chocolate glaze over each warm cake. Cool. Cut 6 x 9.
NOTE:
- In Step 5, if convection oven is used, bake at 325° F. 20 to 25 minutes or until done on low fan, open vent.