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 | 4 lb 8 oz | 4-1/2 qt |
| Sugar, granulated | 4 lb 12 oz | 10-3/4 cups |
| Cocoa | 10 oz | 3-1/4 cups |
| Baking soda | 2 oz | 4-2/3 tbsp |
| Salt | 1 oz | 1-2/3 tbsp |
| Salad oil | 1 lb 14 oz | 3-3/4 cups |
| Vinegar | 5 oz | 2/3 cup |
| Vanilla | 1-1/2 oz | 3 tbsp |
| Water | 5 lb | 2-1/2 qt |
- Sift together flour, sugar, cocoa, baking soda, and salt into mixer bowl.
- Combine salad oil, vinegar and vanilla; add to dry ingredients while mixing at low speed 2 minutes.
- Gradually add water while mixing at low speed 1 minute; scrape down bowl.
- Mix at medium speed 2 minutes or until ingredients are well blended.
- Pour about 8 lb 8 oz (3-1/2 qt) batter into each greased pan.
- Bake about 35 minutes or until done.
- Cool; frost if desired. Cut 6 by 9.
NOTE:
- In Step 6, if convection oven is used, bake at 325°F. 25 minutes or until done on low fan, open vent.
- Other pan sizes may be used.