Yield: 100 Portions (2 pans)
Each Portion: 1 piece
Temperature: 350° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Flour, wheat, general purpose, sifted | 2 lb 8 oz | 2-1/2 qt |
| Sugar, granulated | 4 lb 8 oz | 2-1/2 qt |
| Salt | 1-1/2 oz | 2-1/3 tbsp |
| Baking soda | 1-1/2 oz | 3-1/3 tbsp |
| Cocoa | 1 lb 4 oz | 6-1/2 cups |
| Milk, nonfat, dry | 8 oz | 1-3/4 cups |
| Shortening | 1 lb 13 oz | 1 qt |
| Water | 2 lb 8 oz | 1-1/4 qt |
| Eggs, whole | 2 lb 8 oz | 4-2/3 cups (25 eggs) |
| Water | 1 lb 4 oz | 2-1/2 cups |
| Vanilla | 1 oz | 2 tbsp |
- Sift together flour, sugar, salt, baking soda, cocoa, and milk into mixer bowl.
- Blend shortening with dry ingredients. Add water gradually; beat at low speed 2 minutes or until blended. Beat at medium speed 2 minutes. Scrape down bowl.
- Combine eggs, water and vanilla; add slowly to mixture while beating at low speed 1 minute. Scrape down bowl. Beat at medium speed 3 minutes.
- Pour 8 lb 8 oz (4-1/2 qt) batter into each greased and floured pan. Spread evenly.
- Bake 30 to 35 minutes or until done.
- Cool: frost if desired. Cut 6 by 9.
NOTE:
- Dehydrated egg mix may be used for whole eggs. In Step 1, sift 12 oz (3 cups) canned, dehydrated egg mix with dry ingredients. In Step 3, increase water to 3 lb 2 oz (6-1/4 cups).
- Other pan sizes may be used.
- In Step 5, if convection oven is used, bake at 300°F., 25 to 35 minutes or until done on low fan, open vent.
VARIATIONS:
- DEVIL’S FOOD CAKE (CAKE MIX): Omit Steps 1 through 3. Pre are 10 lb (2-No. 10 cn) Devil’s Food Cake Mix according to instructions on container. See Guidelines for Using Cake Mixes. In Step 4, pour 7 lb 5 oz (3-1/2 qt) batter into each greased and floured pan, spread evenly. In Step 5, bake at 350°F., 40 to 50 minutes or in 325°F. convection oven 25 to 30 minutes or until done on low fan, open vent. Follow Step 6.
Note: If microwave-convection oven is used, use 4 half sheet pan (13 by 18 inches). In Step 4, pour 3 lb 9 oz (8-1/4 cups) batter into each greased and floured pan; spread evenly. In Step 5, bake at 350°F. 18 to 20 minutes with 40% power for last 2 minutes. - GERMAN CHOCOLATE CAKE (CAKE MIX): Omit Steps 1 through 3. Use 10 lb (2-5 lb pg)
German Chocolate Cake Mix. Use 5 lb 8 oz (2-3/4 qt) water prepare according to instructions on container. See Guidelines for Using Cake Mixes. In Step 4, pour 7 lb 12 oz (4-3/4 qt) batter into each lightly greased and floured pan; spread evenly. In Step 5, bake at 375°F., 30 to 40 minutes or in 325°F. convection oven 20 to 30 minutes or until done on low fan, open vent. In Step 6, cool; frost with Coconut Pecan Frosting. Cut 6 by 9.