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Title: Easy Chocolate Cake Categories: Yield: 100 Servings 2 1/2 qt WATER; COLD 4 1/2 lb FLOUR GEN PURPOSE 10LB 4 3/4 lb SUGAR; GRANULATED 10 LB 1 7/8 lb SALAD OIL; 1 GAL 2 oz BAKING SODA 3 tb IMITATION VANILLA 2/3 c VINEGAR CIDER 1 oz SALT TABLE 5LB 10 oz COCOA NATURAL 1 LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. SIFT FLOUR, SUGAR, COCOA, BAKING SODA, AND SALT INTO MIXER BOWL. 2. ADD SALAD OIL, VINEGAR, AND VANILLA TO DRY INGREDIENTS WHILE MIXING AT LOW SPEED 2 MINUTES. 3. GRADUALLY ADD WATER WHILE MIXING AT LOW SPEED 1 MINUTE; SCRAPE DOWN BOWL. 4. MIX AT MEDIUM SPEED 2 MINUTES OR UNTIL INGREDIENTS ARE WELL BLENDED. 5. POUR 3 1/2 QT (ABOUT 8 LB 8 OZ) BATTER INTO EACH GREASED PAN. 6. BAKE ABOUT 35 MINUTES OR UNTIL DONE. 7. COOL; FROST IF DESIRED. CUT 6 BY 9. NOTE: 1. IF CONVECTION OVEN IS USED, BAKE AT 325 F. 25 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT. 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4. Recipe Number: G01100 SERVING SIZE: 1 PIECE From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |