Devil's Food Cake Cockaigne
INGREDIENTS:
10 lb CAKE MIX DEVIL FOOD
10 lb CAKE MIX DEVIL FOOD
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. PREPARE 10 LB (2-NO.20 CN) DEVIL'S FOOD CAKE MIX ACCORDING TO INSTRUCTION ON CONTAINER. SEE RECIPE CARD G-G-3 GUIDELINES FOR USING CAKE MIXES, FOR MORE DETAILED INSTRUCTIONS.
2. POUR 4 3/4 QT (7LB 2 OZ) BATTER INTO EACH GREASED AND FLOURED PAN, SPREAD EVENLY.
3. BAKE AT 350 F., 40-50 MINUTES OR IN CONVECTION OVEN 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.
4. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. DEHYDRATED EGG MIX MAY BE SUBSTITUTED FOR WHOLE EGGS. IN STEP 1, SIFT 12 OZ (3 CUPS) CANNED, DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE CARD A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 1/4 CUPS).
2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
Recipe Number: G01201
SERVING SIZE: 1 PIECE
1. PREPARE 10 LB (2-NO.20 CN) DEVIL'S FOOD CAKE MIX ACCORDING TO INSTRUCTION ON CONTAINER. SEE RECIPE CARD G-G-3 GUIDELINES FOR USING CAKE MIXES, FOR MORE DETAILED INSTRUCTIONS.
2. POUR 4 3/4 QT (7LB 2 OZ) BATTER INTO EACH GREASED AND FLOURED PAN, SPREAD EVENLY.
3. BAKE AT 350 F., 40-50 MINUTES OR IN CONVECTION OVEN 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.
4. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. DEHYDRATED EGG MIX MAY BE SUBSTITUTED FOR WHOLE EGGS. IN STEP 1, SIFT 12 OZ (3 CUPS) CANNED, DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE CARD A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 1/4 CUPS).
2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
Recipe Number: G01201
SERVING SIZE: 1 PIECE