Yield: 100 Portions (5 Pans)
Each Portion: 1 slice
Temperature: 350°F
Pan Size: 16 x 4-1/2 x 4-1/8 inch loaf type pan
| Ingredients | Weights | Measure |
|---|---|---|
| Cake Mix, Devil’s Food | 8 lb 12 oz | 8-1/2 qt (1-3/4 No. 10 cn) |
| Salad oil | 1 lb | 2 cups |
| Water | 2-1/2 qt | |
| Eggs, whole | 1 lb 4 oz | 2-1/4 cups (12 eggs) |
| Dessert Powder, pudding, instant, chocolate | 1 lb 8 oz | 3-1/2 cups (1/3-No. 10 cn) |
| Cake Mix, White | 2 lb 8 oz | 2-1/2 qt (1/2 No. 10 cn) |
| Coconut, prepared, sweetened, flaked | 9 oz | 3 cups |
| Water | 2 cups | |
| Vanilla Glaze (optional) | 1 lb 14 oz | 2-3/4 cups |
- Place Devil’s Food Cake Mix, salad oil, water, eggs, and dessert powder in mixer bowl. Blend at low speed until moistened, about 2 minutes. Scrape down bowl.
- Beat at medium speed 5 to 8 minutes.
- Pour 3 lb 7 oz (1-1/2 qt) batter into each greased and floured pan. Set aside for use in Step 6.
- Place White Cake Mix, coconut, andwater in mixer bowl. Blend at low speed until moistened. Scrape down bowl.
- Beat at low speed 1 minute. DO NOT OVERMIX.
- Spoon 12 oz (about 1-1/2 cups) white cake mixture over center of devil’s food cake batter in each pan; avoid touching sides of pans.
- Bake 1 hour and 15 minutes or until done.
- Remove from oven; cool 15 to 20 minutes; remove from pans.
- Prepare 1 recipe Vanilla Glaze; drizzle 1 cup glaze over each cake.
- Cut 20 slices (about 3/4-inch thick) per loaf.
NOTE:
- If convection oven is used, follow Steps 1 and 2. In Step 3, pour about 1 lb 2 oz (2 cups) batter into each greased and floured pan. Follow Steps 4 through 6. Pour about 2 lb 5 oz (1 qt) batter over macaroon mixture covering it completely. In Step 7, bake at 325°F. 1 hour 15 minutes or until done on low fan, closed vent. Follow Steps 8 through 10.