Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degree F. Oven
1 quart (2 lb 1 oz or 1/3-No. 10 can) sauerkraut, canned
33-1/2 quart (3 lb 8 oz) flour, wheat, general purpose, sifted
4 tablespoon (1-3/4 oz) baking powder
4 tablespoon (1-3/4 oz) baking soda
1 teaspoon (1/4 oz) salt
2 cups (8 oz) cocoa
4-1/2 cups (2 lb) shortening
6 3/4 cups (3 lb ) sugar, granulated
3 cups (14 eggs) eggs, whole
2 tablespoon (1 oz) vanilla
1 quart (2 lb) water
Wash, drain, and chop sauerkraut; set aside. Sift together flour, baking powder, baking
soda, salt, and cocoa. Set aside. Cream shortening and sugar together at medium speed 5
minutes. Add eggs and vanilla gradually, beating at low speed; scrape down bowl; beat 1
minute at high speed. Add water and dry ingredients to creamed mixture, alternately in
two additions. Mix at medium speed until blended, about 1 minute after each addition.
Add sauerkraut to cake batter: mix at low speed until blended. Pour 3-1/2 quart (7 lb 7 oz)
into each greased pan. Bake 30 to 35 minutes. Cut each pan 6 by 9.